(Ebook PDF) Cheese rheology and texture 1st Edition by Sandaram Gunasekaran, Mehmet Ak ISBN 1587160218 9781587160219 Full chapter

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ISBN 10:         1587160218
ISBN 13: 978-1587160219
Author:          Sandaram Gunasekaran, M. Mehmet Ak

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 it presents uniaxial testing and fracture mechanics, the theory and applications of linear viscoelastic methods (dynamic testing), and the nonlinear viscoelasticity of cheeses. The book focuses on mechanics in its examination of cheese texture, while it emphasizes measurement methods in its discussion of cheese meltability and stretchability. Finally it addresses the effects of various factors, such as the properties of milk, cheesemaking procedures, and post-manufacturing processes, on the functional properties of cheese.

Summarizing the vast literature available on the subject, Cheese Rheology and Texture helps those in the dairy industry and in academia choose the proper technique to measure properties that directly relate to food applications and ensure that cheese in their formulations will function as intended.

Cheese rheology and texture 1st Table of contents:

Chapter 1: Cheesemaking — An Overview

• Cheese Types
• Cheesemaking Process
• Milk Pretreatment
• Coagulation
• Syneresis
• Shaping and Salting
• Ripening
• Process Cheese
• References

Chapter 2: Fundamental Rheological Methods

• Definition of Rheology
• Basic Concepts (Strain, Stress, Strain Rate)
• Fundamental Rheological Methods
  • Uniaxial Compression, Tension, and Bending Tests
  • Torsion and Vane Methods
  • Stress-Relaxation and Creep Tests
  • Shear Rheometry (Sliding-Plate, Concentric-Cylinders, Cone-and-Plate, Parallel-Plate)
  • Capillary and Extensional Rheometry
  • Lubricated Squeezing Flow
• References

Chapter 3: Uniaxial Testing of Cheese

• Uniaxial Compression Measurements
• Stress-Relaxation and Torsion Measurements
• Creep and Shear Measurements
• Lubricated Squeezing Flow Measurements
• References

Chapter 4: Fracture Properties of Cheese

• Fracture Mechanics
• Brittle Fracture and Griffith Criterion
• Fracture Tests on Cheese (Notch Tests, Cutting, Slicing, and Shredding)
• Eye/Slit Formation and Growth
• References

Chapter 5: Linear Viscoelasticity of Cheese

• Mathematical Relations in Linear Viscoelasticity
• Types of Saos Measurements (Strain, Frequency, Temperature, Time Sweep)
• Time-Temperature Superposition in Cheese Rheology
• Application to Different Cheese Types (Cheddar, Gouda, Mozzarella, Feta, Imitation Cheese, Processed Cheese)
• Cox-Merz Rule
• References

Chapter 6: Nonlinear Viscoelasticity of Cheese

• Pipkin Diagram and Sliding Plate Rheometer
• Large Amplitude Oscillatory Shear Flow
• Spectral Analysis and Material Properties
• Constitutive Model for Cheese
• Relaxation Modulus from Saos and Laos
• References

Chapter 7: Cheese Texture

• Texture Development in Cheese
• Factors Affecting Cheese Texture
• Measurement Methods (Texture Profile Analysis, Uniaxial Tests, Compression Test, Wedge Fracture Test, Dynamic and Empirical Tests)
• Crumbliness, Cone Penetrometer, Stringiness
• References

Chapter 8: Measuring Cheese Melt and Flow Properties

• Meltability Tests (Empirical, Objective)
• Steady Shear and Capillary Rheometry
• Squeeze-Flow and Dynamic Shear Rheometry
• Cheese Melt Profile Measurement and Modeling
• Uw Meltmeter and Melt Profile Parameters
• References

Chapter 9: Measuring Cheese Stretchability

• Empirical and Instrumented Methods
• Vertical Elongation, Horizontal Extension, Compression Tests
• Fiber-Spinning Technique and The Weissenberg Effect
• References

Chapter 10: Factors Affecting Functional Properties of Cheese

• Milk Properties and Cheesemaking Procedures
• Addition of Starter Culture and Coagulants
• Curd Handling, Cooking, Stretching, and Cooling
• Cheese Composition (Moisture, Fat, Salt, pH)
• Post-Manufacturing Processes (Aging, Freezing, Heat Processing)

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