Cheese Rheology and Texture [Hardcover]

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.

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

Dr. Sundaram Gunasekaran is a professor in the Department of Biological Systems Engineering at the University of WisconsinMadison. He also has affiliate appointments in the departments of Food Science and Materials Science and Engineering. He earned his Ph.D. from the University of Illinois at Urbana-Champaign in 1985. His M.S. and B.S. degrees were from the Asian Institute of Technology in Bangkok, Thailand, and Tamil Nadu Agricultural University in Coimbatore, India, respectively. Dr. 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 Worlds 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 Foods Lifetime Achievement Award. He is an elected Fellow of the American Society of Agricultural and Biological Engineering and the American Institute for Medical and Biological Engineering. From 2021 to 2022, he served as a Jefferson Scil[