Rheology of Cheese Products

By: Stanciu, Ioana

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...

• Format: Paperback
• Language: English
• ISBN: 6207477219
• ISBN13: 9786207477210
• Release Date: April 2024
• Publisher: LAP Lambert Academic Publishing
• Length: 100 Pages
• Weight: 0.35 lbs.
• Dimensions: 0.2" x 6.0" x 9.0"