Cheese rheology and texture is the first reference to bring together the essential information on the rheological and textural properties of cheese and state of the art measurement techniques. This comprehensive resource begins with an overview of cheesemaking technology and detailed descriptions of fundamental rheological thest methods. Then it presents uniaxial testing and fracture mechanics, the theory and applications of linear viscoelastic methods (dynamic testing), and the nonlinear viscoelasticity of cheses. The book focuses on mechanics in its examination of cheese texture, while it emphasizes measurement methods in its discussion of cheese meltability and stretchability. Finally it addresses the effects of various factors, sucha as the properties of milk, cheesemaking procedures, and post manufacturing processes, on the functional properties of cheese.