This unique book provides a concise account of the rheological properties of the principal dairy products from the point of view of a physicist whose interest lies in the direction of material science.
A description is given of the way each dairy product's physical structure is built up, showing how this affects its rheological behavior. Emphasis throughout is on principle rather than on technological detail.
Also covered in this book is a discussion on the instrumental ways of making rheological measurements, and the basis of sensory assessments.
Food scientists, food technologists, and food engineers in industry and academe will find this singular book a valuable resource in their work.