Rheology, microstructure, and functionality of cheese
Publication Date
1-1-2022
Document Type
Contribution to a Book
Publication Title
Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition
DOI
10.1016/B978-0-12-823983-4.00007-8
First Page
297
Last Page
334
Abstract
Cheese rheology is highly complex and an attempt to understand the basic and advanced concepts have been carried out in this chapter. The chapter discusses the basic terminology and the methods used to test the rheology in a detailed manner. The distinctive features of cheese that rheologists should be aware of while designing experiments have been explained. Also, the pros and cons of the rheological test methods along with their procedures are explicated. The microstructure has been discussed briefly. Finally, the textural attributes of various cheeses have also been elaborated.
Keywords
Cheese, functionality, microstructure, rheology
Department
Nutrition, Food Science and Packaging
Recommended Citation
Kasiviswanathan Muthukumarappan and Gabriela John Swamy. "Rheology, microstructure, and functionality of cheese" Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition (2022): 297-334. https://doi.org/10.1016/B978-0-12-823983-4.00007-8
