Measurement of homogenisation efficiency of milk by laser diffraction and centrifugation
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference18 articles.
1. Factors affecting the fat globule sizes during the homogenization of milk and cream;Goulden;Journal of Dairy Research,1964
2. On flow-fields in a high pressure homogenizer and its implication on drop fragmentation;Håkansson;Procedia Food Science,2011
3. Photometric milk fat determination;Haugaard;Journal of Dairy Science,1959
4. Microstructure of indirectly and directly heated ultra-high-temperature (UHT) processed milk Examined using transmission electron microscopy and immunogold labelling;Hillbrick;LWT Food Science and Technology,1999
5. High pressure-induced changes in the creaming properties of bovine milk;Huppertz;Innovative Food Science & Emerging Technologies,2003
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