Transmission electron microscopy of Mozzarella cheeses made from microfluidized milk

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 1, 2002, Pages 99-103

  Tunick, M H ^a   Van Hekken, D L ^a   Cooke, P H ^a   Malin, E L ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Homogenization; Microfluidization; Milk; Mozzarella cheese; Nanostructure; TEM

Indexed keywords

CASEIN;

ANIMAL; ARTICLE; CHEESE; CHEMISTRY; ELECTRON MICROSCOPY; FOOD HANDLING; FOOD PROCESSING; HEAT; IMAGE PROCESSING; MELTING POINT; METHODOLOGY; MICELLE; MILK; NUTRITIONAL SCIENCE; PRESSURE; TEMPERATURE; TRANSMISSION ELECTRON MICROSCOPY;

ANIMALIA;

ANIMAL; CHEESE; FOOD HANDLING; HEAT; IMAGE PROCESSING, COMPUTER-ASSISTED; MICELLES; MICROSCOPY, ELECTRON; MILK; PRESSURE; TEMPERATURE;

EID: 0036006629     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010633c     Document Type: Article

References (18)

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11. Measurement of particle size distributions in milk homogenized by a microfluidizer: Estimation of Populations of particles with radii less than 100 nm
12. Beyond homogenization: The formation of very small emulsion droplets during the processing of milk by a microfluidizer
13. Technological properties of high-pressure homogenizers: The effect of fat globules, milk proteins, and polysaccharides
14. Effect of high-pressure microfluidization on microstructure of Mozzarella cheese
15. Rheology and microstructure of low-fat Mozzarella cheese
16. Electron density patterns in low-fat Mozzarella cheeses during refrigerated storage
17. Proteolysis and casein-whey complex formation in Mozzarella cheeses made from microfluidized milk