Towards a more sustainable dairy industry: Integration across the farm–factory interface and the dairy factory of the future

Author:

Augustin M.A.,Udabage P.,Juliano P.,Clarke P.T.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference103 articles.

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3. Particle size changes in casein solubilisation in high pressure treated skim milk;Anema;Food Hydrocolloids,2005

4. Ultrasonic cutting of cheese: composition affects cutting work reduction and energy demand;Arnold;International Dairy Journal,2009

5. Modification of food ingredients by ultrasound to improve functionality: a preliminary study on a model system;Ashokkumar;Innovative Food Science and Emerging Technologies,2008

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