{"product_id":"rheology-of-cheese-products-von-ioana-stanciu","title":"Rheology of Cheese Products","description":"\u003cp\u003eThe book entitled \" Rheology of cheese products\" is structured in 5 chapter: rheological properties and microstructure of cheddar cheese made with different fat contents, rheological evaluation of Mozzarella cheese by uniaxial horizontal extension, rheological properties of Mozzarella cheese determined by creep\/recovery tests: effect of sampling direction, test temperature and ripening time, rheology, texture and meltability of different types of cheese and rheological properties of cheddar cheese during heating and cooling. Chapter 1 includes the subchapters: introduction, materials and methods, cheddar cheese production, proximate analysis, rheological analysis, microstructural analysis, results and discussion, proximate analysis, rheological properties, microstructure, major structural changes associated with fat reduction and conclusions.\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9786207477210\"\u003e\u003ch3\u003e\u003c\/h3\u003e\u003c\/div\u003e","brand":"Autorenwelt Shop","offers":[{"title":"Softcover - 9786207477210","offer_id":48580572938565,"sku":"9786207477210","price":60.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/50133e99-8939-451e-831c-100ae632ac24.jpg?v=1760247281","url":"https:\/\/shop.autorenwelt.de\/en\/products\/rheology-of-cheese-products-von-ioana-stanciu","provider":"Autorenwelt Shop","version":"1.0","type":"link"}