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Showing 1 to 2 of 2 for “"Cheese rheology"”.

  1. Factors affecting the quality of low-fat cheeses

    Ibanez Alfaro, Rodrigo IgnacioUniversity College Cork2016

    Low-fat cheeses are associated with defects in appearance, texture and flavour. This thesis aimed to evaluate factors affecting the quality of low fat cheeses based on optical properties, use of fat replacers and controlling the lactose to casein ratio. We studied the effect of low and high …

    cork Repository record

  2. Fundamental rheological properties of processed cheese slices : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University

    Faraay, Francis Melkior1995

    massey