Cheese Rheology and Texture

Discover the intricacies of cheese science with the second edition of Cheese Rheology and Texture by Sundaram Gunasekaran, published by Taylor & Francis Ltd. This comprehensive volume spans 486 pages and delves into the essential rheological and textural properties of cheese. Updated with the latest findings and state-of-the-art measurement techniques, this edition serves as an invaluable resource for researchers and professionals in the field. Whether you're a food scientist, dairy technologist, or simply a cheese enthusiast, this book provides a thorough understanding of how texture influences the quality of cheese. Perfect for both academic and practical applications, Cheese Rheology and Texture is a must-have addition to your library. Enhance your knowledge and expertise in cheese science with this essential guide, set to be released in 2025.