Rheology of Cheese Products - Stanciu, Ioana
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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…mehr

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Produktbeschreibung
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.
Autorenporträt
Dr. Ioana Stanciu obtained her PhD degree in Chemistry in 2008 for the study of mineral oil polymer additives. Since 2005 has participated in numerous national and international conferences, has papers publishing in journals national and international for study multi-grade oils, canola oils and sunflower oil.