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Changes in Rheological Properties of Hard Cheese during its Ageing
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SYSNO ASEP 0358664 Document Type B - Monograph R&D Document Type Monograph Title Changes in Rheological Properties of Hard Cheese during its Ageing Author(s) Severa, L. (CZ)
Trnka, Jan (UT-L) RID
Buchar, J. (CZ)
Stoklasová, Pavla (UT-L) RID, ORCID
Nedomová, Š. (CZ)Number of authors 5 Issue data New York: Nova Science Publisher Inc, 2011 ISBN 978-1-61209-722-0 Series Food Science and Technology Number of pages 77 s. Number of copy 500 Publication form E-Book - E-Book Language eng - English Country US - United States Issue 1. Keywords rheological properties ; hard cheese ; laser-vibrometry ; surface waves Subject RIV GM - Food Processing R&D Projects IAA201990701 GA AV ČR - Academy of Sciences of the Czech Republic (AV ČR) CEZ AV0Z20760514 - UT-L (2005-2011) Annotation 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. Workplace Institute of Thermomechanics Contact Marie Kajprová, kajprova@it.cas.cz, Tel.: 266 053 154 ; Jana Lahovská, jaja@it.cas.cz, Tel.: 266 053 823 Year of Publishing 2012
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