The Physical Properties and Renneting Characteristics of the Synthetic Membrane on the Fat Globules of Microfluidized Milk-Reference-Cited by-同舟云学术

The Physical Properties and Renneting Characteristics of the Synthetic Membrane on the Fat Globules of Microfluidized Milk

Published:1998-07 Issue:7 Volume:81 Page:1840-1847
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Tosh Susan M.,Dalgleish Douglas G.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference29 articles.

1. Centrifugal fractionation of homogenized milks;Dalgleish;J. Dairy Res.,1985

2. Beyond homogenization: the formation of very small emulsion droplets during the processing of milk by a Microfluidizer;Dalgleish;Neth. Milk Dairy J.,1996

3. Competitive adsorption of αs1-casein and β-casein in oil-in-water emulsions;Dickinson;Food Hydrocolloids,1988

4. Milk gel structure. X. Texture and microstructure in Cheddar cheese made from whole milk and from homogenized low-fat milk;Emmons;J. Texture Stud.,1980

5. Dimensions of the adsorbed layers in oil-in-water emulsions stabilized by caseins;Fang;J. Colloid Interface Sci.,1993

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