General References

G. F. Amantea, B. J. Skura and S. Nakai, "Culture Effects on Ripening Characteristics and Rheological Behavior of Cheddar Cheese," J. Food Sci. 51, 912-918 (1986).

E. B. Bagley and D. D. Christianson, "Measurement and Interpretation of Rheologica} Properties of Foods,"Food Technol. 41, 96-99 (1987).

O. H. Campanella et al., "Elongational Viscosity Measurements of Melting Process Cheese," J. Food Sci. 52, 1249-1251 (1987).

S. Cavella, S. Chemin, and P. Masi, "Objective Measurement of the Stretchability of Mozzarella Cheese," J. Texture Stud. 23, 185-194 (1992).

Y. S. Chang et al., "Viscoelasticity of Cheese," J. Chem. Educ. 63, 1077-1078 (1986).

N. Y. Farke and P. F. Fox, "Objective Indices of Cheese Ripening," Trends Food Sci. Technol. 1, 37-40 (1990).

P. Fox, Cheese Chemistry, Physics and Microbiology, Vol. 1, Chapman and Hall, London, United Kingdom, 1994, pp. 303-340.

H. C. Goh and P. Sherman, "Influence of Surface Friction on the Stress Relaxation of Gouda Cheese," J. Texture Stud. 18,389404 (1987).

T. Izutsu et al., "Rheological Properties of Mozzarella Cheese Curds," Nippon Kagaku Kaishi 1990, 621-627 (1990).

F. R. Jack and A. Patterson, "Texture of Hard Cheeses," Trends Food Sci. Technol. 3, 160-164 (1992).

J. Korolczuk, "Rheological Properties of Fresh Cheeses. I. Stress Evolution During Compression," Milchwissenschaft 50, 674678 (1995).

J. Koroluczuk and M. Mahaut, "Viscometric Studies on Acid Type Cheese Texture," J. Texture Stud. 20, 169-178 (1989).

J. Korolczuk and M. Mahaut, "Relaxation Studies of Acid Type Cheese Texture by a Constant Speed Cone Penetrometric Method," J. Texture Stud. 21, 107-122 (1990).

E. Kucukoner, "Effect of Various Commercial Fat Replacers on the Physicochemical Properties and Rheology of Low Fat Cheddar Cheese," Dissertation Abstracts International B 57,4113-4114

R. J. Marshall, "Composition, Structure, Rheological Properties, and Sensory Texture of Processed Cheese Analogues," J. Sci. FoodAgric. 50, 237-252 (1990).

P. Masi, "Characteristics of History-Dependent Stress-Relaxation Behavior of Cheeses,"J. Texture Stud. 19, 373-388 (1989).

E. J. Nolan, V. H. Helsinger, and J. J. Shieh, "Dynamic Rheological Properties of Natural and Imitation Mozzarella Cheese," J. Texture Stud. 20, 179-189 (1989).

A. A. Omar, A. A. Baky Abdel and S. A. Metwally, "Rheological Properties and Microstructure of Ripened Camembert Cheese," Egyptian Journal of Dairy Science 26, 175-192

M. Sutheerawattananonda and E. D. Bastian, "Monitoring Process Cheese Meltability Using Dynamic Stress Rheometry," Journal of Texture Studies 29, 169-183 (1998).

M. H. Tunick et al., "Cheddar and Cheshire Cheese Rheology," J. Dairy Sci. 73, 1671-1675 (1990).

M. H. Tunick et al., "Effects of Composition and Storage on the Texture of Mozarella Cheese," Netherland Milk Dairy Journal 45, 117-125 (1991).

M. H. Tunick et al., "Rheology and Microstructure of Low-Fat Mozzarella Cheese," International Dairy Journal 3, 649-662 (1993).

J. H. Prentice Axminster

Devon, United Kingdom

CHERRIES. See Fruits, temperate.

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