Effect of ultra-high pressure homogenisation of milk on the texture and water-typology of a starter-free fresh cheese
Author:
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference32 articles.
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3. Factors affecting the microbiological quality of Burgos and Villalón cheeses at the retail level;Chavarri;Journal of Food Protection,1985
4. Significance of frictional heating for effects of high pressure homogenisation on milk;Datta;The Journal of Dairy Research,2005
5. Milk gel structure. X. Texture and microstructure in cheddar cheese made from whole milk and from homogenized low-fat milk;Emmons;Journal of Texture Studies,1980
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