Cheese Rheology and Texture is the first reference to bring together the essential information on the rheological and textural properties of cheese and state-of-the-art measurement techniques.

This comprehensive resource begins with an overview of cheesemaking technology and detailed descriptions of fundamental rheological test methods. Then

chapter 1|30 pages

Cheese Types

chapter 2|82 pages

Definition of Rheology

chapter 3|72 pages

Uniaxial Testing of Cheese

chapter 4|30 pages

Fracture Properties of Cheese

chapter 6|26 pages

Nonlinear Viscoelasticity of Cheese

chapter 7|32 pages

Texture Development in Cheese

chapter 8|46 pages


chapter 9|22 pages

Measuring Cheese Stretchability