Effect of Shear Work on Viscoelastic Properties, Structure and Melt Functionality of a 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

IFT Annual Meeting and Food Expo

Location

Chicago, IL

Publication Date

7-11-2015

Recommended Citation

Sharma P*., Munro, P.A., Dessev, T., Wiles, P., (2015). Effect of shear work on viscoelastic properties, structure and melt functionality of a mozzarella-type cheese. IFT Annual Meeting and Food Expo, Chicago, IL, USA, 11-14 July.