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Effect of high-pressure processing on the characteristics of cheese made from ultrafiltered milk: Influence of the kind of rennet

  • Published:2018-12 Issue: Volume:50 Page:57-65
  • ISSN:1466-8564
  • Container-title:Innovative Food Science & Emerging Technologies
  • language:en
  • Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Ribeiro Luma Rossi,Leite Júnior Bruno Ricardo de Castro,Cristianini Marcelo

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

São Paulo Research Foundation

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference56 articles.

1. Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice;Adekunte;Food Chemistry,2010

2. Fermentation of a skim milk concentrate with Streptococcus thermophilus and chymosin: Structure, viscoelasticity and syneresis of gels;Aichinger;Colloids and Surfaces B: Biointerfaces,2003

3. Prediction of the ripening times of ewe's milk cheese by multivariate regression analysis of capillary electrophoresis casein fractions;Albillos;Journal of Agricultural and Food Chemistry,2006

4. Syneresis in set yogurt as affected by EPS starter cultures and levels of solids;Amatayakul;International Journal of Dairy Technology,2006

5. Official Methods of Analysis;Association of official analytical chemists,1995

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1. Milk: A Natural Guardian for the Gut Barrier;Journal of Agricultural and Food Chemistry;2024-04-08

2. Exploring the applications of plant-based coagulants in cheese production: A review;International Dairy Journal;2024-01

3. High-pressure processing: Effect on textural properties of food- A review;Journal of Food Engineering;2023-08

4. Cheese Microstructure;Handbook of Cheese Chemistry;2023-07-28

5. Sensory Profiles of Pan‐American Fresh, Soft and Other Cheese Varieties;Sensory Profiling of Dairy Products;2023-05-12
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