Cheese: Structure, Rheology and Texture

Author:

Fox Patrick F.,Guinee Timothy P.,Cogan Timothy M.,McSweeney Paul L. H.

Publisher

Springer US

Reference118 articles.

1. Abd El-Maksoud MA, Gamea GRAND, El-Gawad AM (2009) Rheological constants of the four elements burgers model for potato tubers affected by various fixed loads under different storage conditions. Misr J Ag Eng 26:359–384

2. Ak MM, Gunasekaran S (1992) Stress–strain curve analysis of Cheddar cheese under uniaxial compression. J Food Sci 57:1078–1081

3. Antoniou KD, Petridis D, Raphaelides S, Ben Omar Z, Kesteloot R (2000) Texture assessment of French cheeses. J Food Sci 65:168–172

4. Bogenrief DD, Olson NF (1995) Hydrolysis of β-casein increases Cheddar cheese meltability. Milchwissenschaft 50:678–682

5. Bourne MC (1978) Texture profile analysis. Food Technol 32(2):63–66, 72

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