Rheology cheese

Buchin S, Martin D, Dupont D, Bomard A and Achilleos C (1999), Influence of the composition of Alpine highland pasture on the chemical, rheological and sensory properties of cheese , Journal of Dairy Research, 66, 579-588. 

ISO. TS 17996. IDF. RM205 2006(E). Cheese-determination of rheological properties by uniaxial compression at constant displacement rate. 

M.M. Ak, D. Bogenrief, S. Gunasekaran and N.F. Olson, Rheological Evaluation of Mozzarella Cheese by Uniaxial Horizontal Extension, J. Texture Studies, 24 437-453 (1993). 

Marshall, R.J. (1989). Composition, structure, rheological properties and sensory texture of processed cheese analogues. J. Sci. Food Agric. 50, 237-252. 

Amantea, G. F., Skura, B. J., and Nakai, S. (1986). Culture effect on ripening characteristics and rheological behavior of Cheddar cheese. J. Food Sci. 51,912-918. 

Davis, J.G. 1937. The rheology of cheese, butter and other milk products. J. Dairy Res. 8, 245-264. 

The focus of this chapter is on the generic effects of fat on the composition, structure, yield, flavor, rheology and functionality of hard and semi-hard cheeses and pasteurized processed cheese products. 

Affecting the rheology and texture of cheese and hence the rate of release of sapid compounds from the cheese matrix... 

Discrepancies between the above studies vis-a-vis the effects of homogenization on the textural and rheological characteristics of cheese may be due to differences in homogenization conditions, assay conditions, age of cheese, and fat content. 

Guinee, T.P., Auty, M.A.E., Fenelon, M.A. 2000a. The effect of fat on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese. Int. Dairy J. 10, 277-288. 

Luyten, H. 1988. The Rheological and Fracture Properties of Gouda Cheese. Ph.D. thesis, Wageningen Agricultural University, Wageningen, The Netherlands. 

Mackey, K. L., Desai, N. 1995. Rheology of reduced-fat cheese containing fat substitute. In Chemistry of Structure-Function Relationships in Cheese (E.L. Malin, M.H. Tunick, eds.), pp. 21-26, Plenum Press, New York. 

Rayan, A.A., Kalab, M., Ernstrom, C.A. 1980. Microstructure and rheology of process cheese. Scanning Electron Microscopy, III, 635—643. 

Riiegg, M., Eberhard, P., Popplewell, L.M., Peleg, M. 1991. Melting properties of cheese. In Rheological and Fracture Properties of Cheese. Bulletin 268, pp. 36-43, International Dairy Federation, Brussels,... 

Taneya, S., Izutsu, T., Kimura, T., Shioya, T. 1992. Structure and rheology of string cheese. Food Struct. 11, 61-71. 

Tunick, M.H., Malin, E.L., Smith, P.W., Elolsinger, V.EI. 1995. Effects of skim milk homogenization on proteolysis and rheology of Mozzarella cheese. Int. Dairy J. 5, 483-491. 

Ustanol, Z., Kawachi, K., Steffe, J. 1995. Rheological properties of Cheddar cheese as influenced by fat reduction and ripening time. J. Food Sci. 60, 1208-1210. 

Karoui, R., Laguet, A., Dufour, E. 2003. Interest of fluorescence spectroscopy for the investigation of cheese melting— Correlation with rheology characteristics. Lait. 83, 251-264. 

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