Effect of high pressure on the consumer liking and preference of yoghurt

High Pressure Research

Volumn 22, Issue 3-4, 2002, Pages 701-704

  Capellas, Marta ^a   Noronha, Regina ^b   Mor Mur, Montserrat ^a   Needs, Eric ^c  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

High pressure; Milk; Rheological properties; Sensory properties; Yoghurt

Indexed keywords

COAGULATION; FOOD STORAGE; GELS; HEAT TREATMENT; HIGH PRESSURE EFFECTS; PROTEINS; RHEOLOGY;

GEL STRUCTURE; RHEOLOGICAL PROPERTIES; SENSORY PROPERTIES;

DAIRY PRODUCTS;

EID: 0347371624     PISSN: 08957959     EISSN: None     Source Type: Journal    
DOI: 10.1080/08957950212418     Document Type: Article

References (4)

1. Needs, E. C., Stenning, R. A., Gill, A. L., Ferragut, V. and Rich, G. (2000). High-pressure treatment of milk: Effects on casein micelle structure and on enzymic coagulation. J. Dairy Res., 67, 31.
2. Needs, E. C., Capellas, M., Bland, P., Manoj, P., MacDougall, D. B. and Gopal, P. (2000). Comparison of heat and pressure treatments of skim milk, fortified with whey protein concentrate, for set yoghurt preparation: Effects on milk proteins and gel structure. J. Dairy Res., 67, 329.
3. Foegeding, E. A., Bowland, E. L. and Hardin, C. C. (1995). Factors that determine the fracture properties and microstructure of globular protein gels. Food Hydrocoll., 9, 237.
4. Rohm, H. and Lederer, H. (1992). Uniaxial compression of Swiss-type cheese at different strain rates. Int. Dairy J., 2, 331.