Title

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

COinS