{"product_id":"cheese-rheology-and-texture-sundaram-gunasekaran-9781032287256","title":"Cheese Rheology and Texture","description":"\u003cp\u003eResearch on the rheological and textural aspects of cheeses has continued to progress, with new measurement methods, and technological and physiochemical insights having been developed since the publication of the first edition over 20 years ago. The second edition of \u003cstrong\u003e\u003cem\u003eCheese Rheology and Texture\u003c\/em\u003e\u003c\/strong\u003e continues to bring together essential information on the rheological and textural properties of cheese and state-of-the-art measurement techniques, including the most up-to-date findings.\u003c\/p\u003e\u003cp\u003eThis comprehensive resource begins with an overview of cheesemaking technology and provides a detailed description of fundamental rheological test methods, including uniaxial testing and fracture mechanics, the theory and applications of linear viscoelastic methods (dynamic testing), and nonlinear viscoelasticity of cheeses. The book focuses on mechanics in the examination of cheese texture while emphasizing measurement methods in the discussion of cheese meltability and stretchability. Finally, it addresses the effects of various factors, such as the composition and properties of milk, cheesemaking procedures, and post-manufacturing processes, on the structure of cheese and the impact on functional properties.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eKey Features: \u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e \u003cli\u003eIncludes new and updated figures and tables\u003c\/li\u003e \u003cli\u003ePresents new studies and developments in measurement methods, instruments used, and data analysis techniques\u003c\/li\u003e \u003cli\u003eIncludes rearranged and updated chapters with improved clarity and the latest research\u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003eSummarizing the vast literature available on the subject and including the most current developments, \u003cstrong\u003e\u003cem\u003eCheese Rheology and Texture, Second Edition \u003c\/em\u003e\u003c\/strong\u003econtinues to help those in the dairy industry and academia choose the proper techniques to measure properties that directly relate to food applications and ensure that cheese in their formulations will function as intended.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Sundaram Gunasekaran, M. Mehmet Ak, David W. Everett\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 103228725X\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9781032287256\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e CRC Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/04\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 486\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.39lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.00h x 7.00w x 1.06d","brand":"Sundaram Gunasekaran","offers":[{"title":"Hardcover","offer_id":46618078052607,"sku":"9781032287256","price":230.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_7305dea7-3e75-4dd3-acbd-146c4e3f2464.jpg?v=1740069104","url":"https:\/\/www.whiterainbookhouse.com\/products\/cheese-rheology-and-texture-sundaram-gunasekaran-9781032287256","provider":"WR Book House","version":"1.0","type":"link"}