Abstract:-Relationships between functional properties and variables obtained with a temperaturesweep dynamic shear test of twenty different varieties of cheese were evaluated. Flowability was assessed using a modified Schreiber test and stretchability by a method involving vertical traction. The dynamic shear test provides a typical profile for each cheese variety, a profile that might be related to the different cheese-making processes, and especially to the heating and mechanical treatments influencing further the re… Show more
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