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Table Of Contents

CHEESE TYPES
CHEESEMAKING
FIGURE 1.1
OAGULATION
FIGURE 1.2
FIGURE 1.3
YNERESIS
FIGURE 1.4
FIGURE 1.5
IPENING
PROCESS CHEESE
DEFINITION OF RHEOLOGY
BASIC CONCEPTS
TRAIN
STRESS
STRAIN RATE
FUNDAMENTAL METHODS
UNIAXIAL COMPRESSION
UNIAXIAL TENSION
BENDING TEST
Specimen with a Rectangular Cross-Section
Specimen with a Circular Cross-Section
TORSION TEST
VANE METHOD
STRESS-RELAXATION TEST
Analysis of Relaxation Behavior
CREEP TEST
Analysis of Creep Behavior
SHEAR RHEOMETRY
SLIDING-PLATES GEOMETRY
CONCENTRIC-CYLINDERS GEOMETRY
CONE-AND-PLATE GEOMETRY
PARALLEL-PLATE GEOMETRY
EXTENSIONAL RHEOMETRY
LUBRICATED SQUEEZING FLOW
EQUATIONS FOR DIFFERENT FLUIDS IN LUBRICATING SQUEEZING FLOW
UNIAXIAL COMPRESSION MEASUREMENTS
TABLE 3.2
STRUCTURE AND COMPOSITION EFFECTS
STRESS-RELAXATION MEASUREMENTS
TORSION MEASUREMENTS
TENSION MEASUREMENTS
CREEP MEASUREMENTS
BENDING MEASUREMENTS
VANE MEASUREMENTS
SHEAR MEASUREMENTS
LUBRICATED SQUEEZING FLOW MEASUREMENTS
FRACTURE MECHANICS
BRITTLE FRACTURE
GRIFFITH CRITERION
DETERMINATION OF KI
FRACTURE TESTS ON CHEESE
NOTCH TESTS
CUTTING, SLICING, AND SHREDDING
CUTTING WITH WIRE AND BLADE
EYE/SLIT FORMATION AND GROWTH
REFERENCES
CHEDDAR CHEESE
GOUDA CHEESE
MOZZARELLA CHEESE
MOZZARELLA: TIME–TEMPERATURE SUPERPOSITION EXAMPLE
FETA CHEESE
IMITATION CHEESE
QUARG CHEESE
PROCESSED CHEESE
COX–MERZ RULE
PIPKIN DIAGRAM
FIGURE 6.1
FIGURE 6.2
FIGURE 6.3
SLIDING PLATE RHEOMETER
LARGE AMPLITUDE OSCILLATORY SHEAR FLOW
FIGURE 6.4
FIGURE 6.5
FIGURE 6.6
SPECTRAL ANALYSIS
DISCRETE FOURIER TRANSFORM
DETERMINING MATERIAL PROPERTIES
AMPLITUDE SPECTRUM
STRESS–SHEAR RATE LOOPS
EFFECT OF WALL SLIP
CONSTITUTIVE MODEL FOR CHEESE
RELAXATION MODULUS OBTAINED FROM SAOS
RELAXATION MODULUS CONFORMING TO LAOS
TEXTURE DEVELOPMENT IN CHEESE
CHEESE MANUFACTURING FACTORS THAT AFFECT TEXTURE
TEXTURAL CHANGES DURING STORAGE
MEASUREMENT OF TEXTURE
TEXTURE PROFILE ANALYSIS
TPA TESTING OF CHEESE
UNIAXIAL TESTS FOR CHEESE TEXTURE MEASUREMENT
COMPRESSION TEST
WEDGE FRACTURE TEST
TORSION TEST AND VANE RHEOMETRY
TEXTURE MAP
DYNAMIC TESTS
EMPIRICAL TESTS
CRUMBLINESS
CONE PENETROMETER
MELTABILITY
OBJECTIVE TESTS
STEADY SHEAR VISCOMETRY
CAPILLARY RHEOMETRY
SQUEEZE-FLOW RHEOMETRY
UW MELTMETER
VISCOELASTICITY INDEX FOR CHEESE MELTABILITY
DYNAMIC SHEAR RHEOMETRY
HELICAL VISCOMETRY
CHEESE MELT PROFILE MEASUREMENT
UW MELT PROFILER
DETERMINATION OF MELT PROFILE PARAMETERS
GRAPHICAL METHOD
MODELING MELT PROFILE
CONSTANT TEMPERATURE TEST
TRANSIENT TEMPERATURE TEST
CONDUCTION HEATING
EMPIRICAL METHODS
INSTRUMENTED METHODS
VERTICAL ELONGATION
HORIZONTAL EXTENSION
COMPRESSION TESTS
FIBER-SPINNING TECHNIQUE
THE WEISSENBERG EFFECT
MOISTURE CONTENT
FAT CONTENT
SALT CONTENT
PH
POST-MANUFACTURING PROCESSES
AGING/RIPENING
FREEZING AND FROZEN STORAGE
HEAT PROCESSING
OTHER FACTORS
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GUNASEKARAN S. y MEHMET M. [2003] CHEESE RHEOLOGY AND TEXTURE.pdf

GUNASEKARAN S. y MEHMET M. [2003] CHEESE RHEOLOGY AND TEXTURE.pdf

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Published by: Joz Diaz on May 27, 2013
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