Neal Robert Rogers

Works (2)

Updated: July 5th, 2023 21:17

2011 journal article

MODELING THE RHEOLOGICAL PROPERTIES OF CHEDDAR CHEESE WITH DIFFERENT FAT CONTENTS AT VARIOUS TEMPERATURES

JOURNAL OF TEXTURE STUDIES, 42(5), 331–348.

By: X. Yang n, N. Rogers n, T. Berry n & E. Foegeding n

author keywords: Cheese; composite gel; fat globule; mathematical model; storage modulus; temperature
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Source: Web Of Science
Added: August 6, 2018

2010 journal article

Rheological properties and microstructure of Cheddar cheese made with different fat contents

JOURNAL OF DAIRY SCIENCE, 93(10), 4565–4576.

By: N. Rogers n, D. McMahon *, C. Daubert n, T. Berry n & E. Foegeding n

author keywords: cheese; low fat; microstructure; rheology
MeSH headings : Animals; Cheese / analysis; Chemical Phenomena; Dietary Fats / analysis; Food Handling / methods; Rheology; Time Factors
TL;DR: It appeared that the diminished textural quality in low-fat Cheddar cheese is attributed to changes in the breakdown pattern during chewing, as altered by fat disrupting the cheese network. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

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