Le Lait · 1988 · 18 citations · 17 references
AgricultureDairy ScienceFood ScienceCheese ScienceFood AnalysisFood RheologyCheese CompositionCheese Quality EvaluationCheese RheologyCheese TextureRheology Of Dairy ProductsCheese Physical Property MeasurementCheese PhysicochemicalCheese Texture AnalysisCheese Texture As Affected By MoistureCone Angle AnalysisMechanical Texture Measurement
A constant speed cone penetrometer (Stevens, Grande-Bretagne) was connected to a microcomputer (Apple II plus, USA) and used to analyse the tangential stress of acid cheese samples as a function of the cone angle (20, 30, 40, 60 and 90) and the penetration speed (0.2, 0.5, 1.0 and 2.0 mm/s).
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