HOMOGENIZATION OF MILK | Principles and Mechanism of Homogenization, Effects and Assessment of Efficiency: Valve Homogenizers-Reference-Cited by-同舟云学术

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HOMOGENIZATION OF MILK | Principles and Mechanism of Homogenization, Effects and Assessment of Efficiency: Valve Homogenizers

Published:2011 Issue: Volume: Page:750-754
ISSN:
Container-title:Encyclopedia of Dairy Sciences
language:
Short-container-title:

Author:

Wilbey R.A.

Publisher

Elsevier

Reference5 articles.

1. Dairy Chemistry and Biochemistry;Fox,1998

2. Food Emulsions; Principles, Practice and Techniques;McClements,2005

3. The High Pressure Dairy Homogenizer;Phipps,1985

4. Formation of emulsions;Walstra,1985

5. Dairy Science and Technology;Walstra,2006

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1. Processors' understanding of process quality: a qualitative interview study with employees of organic dairies in Germany and Switzerland;British Food Journal;2023-02-07

2. Role of Milk Fat in Dairy Products;Advanced Dairy Chemistry, Volume 2;2020

3. Generalization of Factors of Milk Homogenization;Modern Development Paths of Agricultural Production;2019

4. Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review;Comprehensive Reviews in Food Science and Food Safety;2018-12-21

5. UHT Processing and Equipment;High Temperature Processing of Milk and Milk Products;2017-03-17

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