Cultured dairy products: An overview of their gelation and texture properties

International Journal of Dairy Technology

Volumn 57, Issue 2-3, 2004, Pages 77-84

  Lucey, John A ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Cottage cheese; Cultured dairy products; Texture; Whey separation; Yoghurt

Indexed keywords

ACID; CASEIN; YOGHURT;

ARTICLE; CHEESE; CONFERENCE PAPER; CREAM; DAIRY INDUSTRY; DAIRY PRODUCT; FOOD BIOTECHNOLOGY; GEL; GELATION; MICELLE; NUTRITIONAL SCIENCE; PHYSICAL PARAMETERS; PRIORITY JOURNAL; PROTEIN INTERACTION; WHEY;

EID: 2442660147     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2004.00142.x     Document Type: Conference Paper

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