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RHEOLOGY AND TEXTURE OF DAIRY PRODUCTS
Author(s) -
PRENTICE J. H.
Publication year - 1972
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1972.tb00643.x
Subject(s) - rheology , texture (cosmology) , quality (philosophy) , food science , materials science , dairy industry , polymer science , computer science , artificial intelligence , chemistry , composite material , physics , image (mathematics) , quantum mechanics
Rheological and textural properties of milk, cream, butter and cheese are reviewed and discussed in light of available information on their structure. It is pointed out that semantic problems hindered a more organized approach to texture studies, while economical considerations prevented a general use of instrumental quality control methods.