Contains ten chapters summarizing the vast literature available on the physiochemical properties of cheese, emphasizing deformation and flow (rheology) and texture. Chapters address topics including an overview of cheesemaking technology; rheological test methods including uniaxial testing and fracture mechanics; linear and non-linear viscoelastic methods; cheese texture (emphasizing the mechanical texture of cheese), meltability, and stretchability; and the effects of various factors on cheese functional properties. Includes plentiful b&w diagrams, graphs, and photographs. Annotation (c)2003 Book News, Inc., Portland, OR