Get Cheese rheology and texture PDF

By Sandaram Gunasekaran, M. Mehmet Ak

ISBN-10: 1587160218

ISBN-13: 9781587160219

Cheese Rheology and Texture is the 1st connection with assemble the fundamental details at the rheological and textural homes of cheese and cutting-edge size techniques.This finished source starts with an outline of cheesemaking expertise and targeted descriptions of basic rheological try tools. Then it provides uniaxial trying out and fracture mechanics, the speculation and purposes of linear viscoelastic equipment (dynamic testing), and the nonlinear viscoelasticity of cheeses. The e-book makes a speciality of mechanics in its exam of cheese texture, whereas it emphasizes size equipment in its dialogue of cheese meltability and stretchability. ultimately it addresses the results of varied elements, similar to the homes of milk, cheesemaking tactics, and post-manufacturing tactics, at the useful houses of cheese.Summarizing the mammoth literature to be had at the topic, Cheese Rheology and Texture is helping these within the dairy and in academia opt for the correct strategy to degree houses that at once relate to foodstuff functions and make sure that cheese of their formulations will functionality as meant.

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Extra info for Cheese rheology and texture

Example text

5) Lo This is known as Hencky strain, εH. If we reconsider the two examples given earlier, we see that Hencky strain is additive. 37Lo, which is a meaningful result. 3. 4), these strain calculations become inaccurate or invalid. It can be shown that, engineering strain (ε) and Hencky strain (εH) are related as: ε H = ln(1 + ε ) = ε − ε2 ε3 + ... , plus (+) for tension and minus (–) for compression). We should point out that Hencky strain is larger in compression and smaller in tension than the corresponding engineering strain.

Among these, proteolysis of casein is the most important. 8 Methods of Influencing Cheese Ripening and Their Advantages and Disadvantages Method of Influence Advantages Increased storage temperature Increased inoculation level in starter culture Easy to perform No aspects determined by law Natural enzyme balance No aspects determined by law Proteases/peptidases Lipases, animal, and microbial Addition of Enzymes Relative low cost Specific effect Lactobacillus/pediococci Brevibacterium lines Mold Propionic-acid bacteria Cold/warm treated Lysozyme treated Nonacidic producing Special Cultures Naturally balanced No aspects determined by law Modified Starter Cultures Natural enzyme balance Easy to conform to Disadvantages No specific effect Risk of destroying bacteria Influences pH and consistency Few usable enzymes Risk of over-ripening Aspects determined by law Use of whey Opposite effect on pH and consistency Different taste profile Technologically complex Source: After Kristensen, 1999.

Ca content 80ºC (175ºF) decreases slightly Reduce or omit addition Improves whey expulsion Cheese becomes a little of water to the milk from the curd firmer. Ca content increases Increase amount of Increases acid production Cheese becomes a little culture/starter or firmer. Ca content prolong preripening of decreases. Too much the milk culture/starter and too strong preripening causes cheese to be sour, short, and flaky Cook longer by Lactic-acid bacteria have Ca content decreases. A prolonging prestirring better growth conditions long intermediate stirring or intermediate stirring, in the vat.

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Cheese rheology and texture by Sandaram Gunasekaran, M. Mehmet Ak

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