Effect of temperature of CO2 injection on the pH and freezing point of milks and creams

Journal of Dairy Science

Volumn 86, Issue 5, 2003, Pages 1578-1589

  Ma, Y ^a   Barbano, D M ^a  

^a Department of Obstetrics Gynecology   (United States)

Author keywords

Carbon dioxide; Freezing point; Milk and cream; pH

Indexed keywords

CARBON DIOXIDE; FAT; VEGETABLE OIL;

ANIMAL; ARTICLE; CHEMISTRY; DAIRY PRODUCT; EMULSION; FOOD PRESERVATION; FREEZING; MILK; PH; TEMPERATURE; TIME;

ANIMALS; CARBON DIOXIDE; DAIRY PRODUCTS; EMULSIONS; FATS; FOOD PRESERVATION; FREEZING; HYDROGEN-ION CONCENTRATION; MILK; PLANT OILS; TEMPERATURE; TIME FACTORS;

EID: 0042308609     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(03)73743-6     Document Type: Article

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