2 papers
cond-mat.soft2015
Effect of milk fat content on the viscoelasticity of mozzarella-type cheese curds
Hiroyuki Shima, Morimasa Tanimoto
The effect of fat content in cheese curds on their rheological properties was examined using dynamic shear measurements. Surplus fat addition to milk samples caused two distinct ty…
cond-mat.soft2014
Quantifying thermally induced flowability of rennet cheese curds
Hiroyuki Shima, Morimasa Tanimoto
Conversion of liquid milk to cheese curds is the first stage in cheese manufacture. Changing the rigidity of cheese curds through heating and pH control is an established method fo…