Number of the records: 1
Changes in Rheological Properties of Hard Cheese during its Ageing
- 1.0358664 - ÚT 2012 RIV US eng B - Monography
Severa, L. - Trnka, Jan - Buchar, J. - Stoklasová, Pavla - Nedomová, Š.
Changes in Rheological Properties of Hard Cheese during its Ageing.
1. - New York: Nova Science Publisher Inc, 2011. 77 s. Food Science and Technology. ISBN 978-1-61209-722-0
R&D Projects: GA AV ČR IAA201990701
Institutional research plan: CEZ:AV0Z20760514
Keywords : rheological properties * hard cheese * laser-vibrometry * surface waves
Subject RIV: GM - Food Processing
https://www.novapublishers.com/catalog/product_info.php?products_id=22002&osCsid=566f5dcbd7fb5eeca2c414c73b7377b5
This new book examines the non-linear viscoelastic behavior of hard cheese during ageing. Edam block (corresponding to the Gouda cheese)and Brie were used as examples. The rheological properties of these cheeses were evaluated using different experimental techniques such as compression tests and identification tests.
Permanent Link: http://hdl.handle.net/11104/0196626
Number of the records: 1