Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts

Author:

Ciron C.I.E.,Gee V.L.,Kelly A.L.,Auty M.A.E.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference41 articles.

1. Physicochemical and rheological properties of milk-fat globules with modified membranes;Aguilera;Milchwissenschaft – Milk Science International,1988

2. Standardization of manufacture of high-fat yogurt with natural fruit pulp;Balasubramanyam;Journal of Food Science and Technology – Mysore,1991

3. Altering the fat content affects flavor release in a model yogurt system;Brauss;Journal of Agricultural and Food Chemistry,1999

4. Creaminess in relation to consistency and particle size in stirred fat-free yogurt;Cayot;International Dairy Journal,2008

5. Rheological properties of acid milk gels as affected by the nature of the fat globule surface material and heat treatment of milk;Cho;International Dairy Journal,1999

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