2nd Edition
Cheese Rheology and Texture
Research on the rheological and textural aspects of cheeses has continued to progress, with new measurement methods and technological and physiochemical insights developing since the publication of the first edition over 20 years ago. The second edition of Cheese Rheology and Texture continues to bring together the essential information on the rheological and textural properties of cheese and state-of-the-art measurement techniques now including the most up-to-date findings.
This comprehensive resource begins with an overview of cheesemaking technology and detailed descriptions of fundamental rheological test methods. It then presents uniaxial testing and fracture mechanics, the theory and applications of linear viscoelastic methods (dynamic testing), and the nonlinear viscoelasticity of cheeses. The book focuses on mechanics in its examination of cheese texture, while emphasizing measurement methods in its 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.
Key Features:
· Includes new and updated figures and tables
· Presents new studies and developments in measurement methods, instruments used, and data analysis techniques
· Includes rearranged and updated chapters with improved clarity and the latest research
Summarizing the vast literature available on the subject and including the most current developments, Cheese Rheology and Texture, Second Edition continues to help those in the dairy industry and in academia choose the proper technique to measure properties that directly relate to food applications and ensure that cheese in their formulations will function as intended.
1. Cheesemaking — An Overview 2. Fundamental Rheological Methods 3. Static Rheological Properties of Cheese 4. Linear Viscoelasticity of Cheese 5. Nonlinear Viscoelasticity of Cheese 6. Fracture Properties of Cheese 7. Cheese Melt and Flow Properties 8. Cheese Stretchability 9. Cheese Texture and Texture Measurement 10. THe Molecular and Structural Basis for Cheese Rheology and Texture
Biography
Dr. Sundaram Gunasekaran is a professor in the Department of Biological Systems Engineering at the University of Wisconsin-Madison. He also has affiliate appointments in the departments of Food Science and Materials Science and Engineering. He earned his PhD from the University of Illinois at Urbana-Champaign in 1985. His MS and BS degrees were from the Asian Institute of Technology in Bangkok, Thailand and Tamil Nadu Agricultural University in Coimbatore, India, respectively. Gunasekaran has co-authored over 300 peer-reviewed papers,15 patents, and three books. His prolific research record has earned him a place on the list of the World’s Top 2% of Scientists. His research contributions have been recognized with many national and international awards and honors. The notable ones include the International Dairy Foods Research Award, multiple Fulbright Fellowship/specialist awards, SC Johnson Distinguished Research Fellowship, and the International Association of Engineering and Food’s Lifetime Achievement Award, He is an elected Fellow of the American Society of Agricultural and Biological Engineering and the American Institute of American Institute for Medical and Biological Engineering. From 2021-22 he served as a Jefferson Science Fellow at the US State Department under the auspices of the National Academies of Sciences, Engineering, and Medicine.
Dr. Mehmet Ak graduated in 1987 as the top student of the Department of Food Engineering, Middle East Technical University, Türkiye. He received an M.Sc. degree (1989) from the University of Massachusetts-Amherst studying texturization of fruit pulps with Professor Micha Peleg and a Ph.D. degree (1993) from the University of Wisconsin-Madison studying cheese rheology with Professor Sundaram Gunasekaran. Between 1993-2000 he worked as a professor of food engineering at İstanbul Technical University. He is one of the recipients of the Incentive Award (2000) given to outstanding young scientists by the Scientific and Technological Research Council of Türkiye (TÜBİTAK). Dr. Ak currently works for a family-owned flavor manufacturing company, Aromsa AŞ, in Türkiye. He has been with Aromsa since 2000 working in different R&D positions involving food process engineering. Over the years he managed three industrial research projects supported by TÜBİTAK, and established the corresponding three production lines for encapsulation of flavors via extrusion, core-shell bead formation, and spray granulation. Dr. Ak is the coauthor of several journal articles and book chapters.
Dr. David W. Everett is an active researcher in dairy food chemistry, structural nutrition and digestion, using rheology as one tool to investigate food structure. His current position is Principal Investigator at the Riddet Institute Centre of Research Excellence in Palmerston North, New Zealand. His degrees are from the University of Sydney in chemistry (BSc 1984) and colloid and surface chemistry (MSc 1989), and his PhD is from the University of Wisconsin-Madison in food science (1995). Dr. Everett has taught and researched in dairy food chemistry in his native Australia, the United States, Canada, New Zealand and Ireland. He has served in leadership and governance positions in the New Zealand Institute of Food Science and Technology (NZIFST), the American Dairy Science Association (ADSA), and the International Dairy Federation, and is a Fellow of NZIFST, ADSA, and Food Standards Australia New Zealand.
