The effects of microfluidization on the physical, microbial, chemical, and coagulation properties of milk-Reference-Cited by-同舟云学术

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The effects of microfluidization on the physical, microbial, chemical, and coagulation properties of milk

Published:2018-08 Issue:8 Volume:101 Page:6990-7001
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Bucci A.J.,Van Hekken D.L.,Tunick M.H.,Renye J.A.,Tomasula P.M.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference24 articles.

1. Official Methods of Analysis,2012

2. Modeling rennet coagulation time and curd firmness of milk;Bittante;J. Dairy Sci.,2011

3. Effect of microfluidization of heat-treated milk on rheology and sensory properties of reduced fat yoghurt;Ciron;Food Hydrocoll.,2011

4. Modifying the microstructure of low-fat yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties;Ciron;Food Chem.,2012

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3. Effect of Dynamic High-Pressure Microfluidizer on Physicochemical and Microstructural Properties of Whole-Grain Oat Pulp;Foods;2023-07-19

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