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Cheese Rheology and Texture - Sundaram Gunasekaran, M Mehmet Ak (CRC, 2003) pdf

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 							ISBN 1-58716-021-8
  
  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. 						

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