Rheology of Cheese Products

The book entitled Rheology of cheese products is structured in 5 chapter: rheological properties and microstructure of cheddar cheese made with different fat contents rheological evaluation of Mozzarella cheese by uniaxial horizontal extension rheological properties of Mozzarella cheese determined by creep/recovery tests: effect of sampling direction test temperature and ripening time rheology texture and meltability of different types of cheese and rheological properties of cheddar cheese during heating and cooling. Chapter 1 includes the subchapters: introduction materials and methods cheddar cheese production proximate analysis rheological analysis microstructural analysis results and discussion proximate analysis rheological properties microstructure major structural changes associated with fat reduction and conclusions.