The Lodge Rubberlike Liquid Behavior for Cheese in Large Amplitude Oscillatory Shear
The viscoelasticity of reduced-fat Cheddar and Mozzarella cheeses was characterized in small (parallel disk rheometer, go = 0.01) and large (sliding plate rheometer, 0.2< go <7) amplitude oscillatory shear at 40 and 60˚C. We deduced the linear relaxation spectrum from the small strain measurem...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
De Gruyter
2001-12-01
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| Series: | Applied Rheology |
| Online Access: | https://doi.org/10.1515/arh-2001-0017 |