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Cheese: Structure, Rheology and Texture

  • Fox P
  • Guinee T
  • Cogan T
  • et al.
Springer US, (2017), 475-532
DOI: 10.1007/978-1-4899-7681-9_14
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Abstract

The rheology of cheese characterizes its deformation behaviour when subjected to stress or strain. Based on stress/strain behaviour, materials may be generally classified as ideal elastic solids, ideal viscous (Newtonian) liquids, or viscoelastic. Cheeses, like most...

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Fox, P. F., Guinee, T. P., Cogan, T. M., & McSweeney, P. L. H. (2017). Cheese: Structure, Rheology and Texture. In Fundamentals of Cheese Science (pp. 475–532). Springer US. https://doi.org/10.1007/978-1-4899-7681-9_14

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