Effect of acidification of whey protein-free precheese retentate on viscosity increase at different concentrations
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference22 articles.
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2. Concentration of total milk proteins by high shear ultrafiltration in a vibrating membrane module;Akoum;Journal of Membrane Science,2005
3. Effect of pH on the viscosity of heated reconstituted skim milk;Anema;International Dairy Journal,2004
4. A colloidal approach of milk acidification by glucono-delta-lactone;Banon;Journal of Dairy Science,1992
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