The Mechanical Properties of Cheese and Butter |
Contents
FOREWORD Page | 5 |
General introduction Cheesemaking process Application | 13 |
CHAPTER II | 29 |
6 other sections not shown
Common terms and phrases
amount apparatus ball compressor Baron bitumen body butter fat carried Cheddar Cheddar cheese cheesemaking Cheshire cheese churning coagulation compression consistency controlled Coppen correlation cream crumbliness curd at pitching curd tension cutting cylinder Dairy decreased deformation density depth of penetration described diameter Double Gloucester elastic modulus elasticity Emmental Emmental cheese experiments factors fat content finished cheese flavour grader Gruyère Gruyère cheese important increased indication instrumental measurement investigations judge Koestler later load manufacture material means measuring the firmness ments method for measuring milk millimetres modulus moisture content obtained particles penetrometer pitching tester pitching-point plastometer pressure processed cheese properties of butter properties of cheese relationship renneted curd rheological properties rheologists rheometer ripening salt sample scald Scott Blair similar spreadability spring standard stress subjective judgments surface temperature texture thixotropy type of cheese value of W/h variations viscometer viscosity weight whey workers