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LAP Lambert Academic Publishing
Rheology of Cheese Products
Product Code:
9786207477210
ISBN13:
9786207477210
Condition:
New
$65.00
$64.36
Sale 1%
Rheology of Cheese Products
$65.00
$64.36
Sale 1%
The book entitled " Rheology of cheese products" is structured in 5 chapter: rheological properties and microstructure of cheddar cheese made with different fat contents, rheological evaluation of Mozzarella cheese by uniaxial horizontal extension, rheological properties of Mozzarella cheese determined by creep/recovery tests: effect of sampling direction, test temperature and ripening time, rheology, texture and meltability of different types of cheese and rheological properties of cheddar cheese during heating and cooling. Chapter 1 includes the subchapters: introduction, materials and methods, cheddar cheese production, proximate analysis, rheological analysis, microstructural analysis, results and discussion, proximate analysis, rheological properties, microstructure, major structural changes associated with fat reduction and conclusions.
| Author: Ioana Stanciu |
| Publisher: LAP Lambert Academic Publishing |
| Publication Date: Apr 03, 2024 |
| Number of Pages: 100 pages |
| Binding: Paperback or Softback |
| ISBN-10: 6207477219 |
| ISBN-13: 9786207477210 |
