Shear Induced Changes in Rheology and Structure of a Model Mozzarella-Type Cheese

Authors

Prateek Sharma, Utah State UniversityFollow
Peter A. Munro, Massey University
Tzvetelin T. Dessev, Massey University
Peter G. Wiles, Fonterra Research and Development Centre

Document Type

Presentation

Journal/Book Title/Conference

2nd Food Structure and Functionality Forum Symposium – from Molecules to Functionality

Location

Auckland, New Zealand

Publication Date

2-28-2016

Creative Commons License

This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.

Recommended Citation

Sharma P*., Munro, P.A., Dessev, T., Wiles, P. and Foegeding, E.A. (2015). Strain hardening and anisotropy during tensile testing of sheared model Mozzarella cheeses. 9th CIGR Section VI International Technical Symposium, Auckland, New Zealand, 16-20 Nov (Oral).