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http://dx.doi.org/10.22424/jmsb.2018.36.2.73

Objective Measurements of Textural and Rheological Properties of Cheese  

Lee, Mee-Ryung (Dept. of Food Science and Human Nutrition, College of Engineering, Daegu University)
Publication Information
Journal of Dairy Science and Biotechnology / v.36, no.2, 2018 , pp. 73-80 More about this Journal
Abstract
The textural and rheological properties of cheese are major attributes for the characterization of cheese types, ripening, and consumer preferences. The use of small amplitude oscillatory rheological testing has made it possible for cheese researchers to assess the major properties of cheese, such as melting behavior and storage modulus, without irreversible deformation. In addition, large deformation testing such as textural profile analysis can assess properties such as hardness of cheese. While the sensory properties of cheese are valued by consumers, objective and reliable measurements are paramount for researchers. Ongoing development and refinement of scientific measurement methods of cheese are vital.
Keywords
rheology; texture; cheese; deformation; fracture;
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