High pressure-induced changes in the creaming properties of bovine milk

Innovative Food Science and Emerging Technologies

Volumn 4, Issue 4, 2003, Pages 349-359

  Huppertz, Thom ^a   Fox, Patrick F ^a   Kelly, Alan L ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Creaming; High pressure; Milk; Milk fat globule size; Viscosity

Indexed keywords

AGGLUTININ; LIPOPROTEIN; MILK FAT; MILK PROTEIN;

ARTICLE; CATTLE; CONTROLLED STUDY; CREAM; FOOD PROCESSING; FREEZING; LOW TEMPERATURE; MILK; PRESSURE; PRESSURE MEASUREMENT; PROTEIN AGGREGATION; PROTEIN DENATURATION; TIME; VISCOSITY;

BOVINAE;

EID: 0344011095     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(03)00057-2     Document Type: Article

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