Effect of temperature and inoculum concentration on gel microstructure, permeability and syneresis kinetics. Cottage cheese-type gels

International Dairy Journal

Volumn 16, Issue 2, 2006, Pages 153-163

  Castillo, M ^a,b   Lucey, J A ^a   Wang, T ^a   Payne, F A ^b  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Cottage cheese; Light backscatter; Microstructure; Milk gels; Permeability coefficient; Syneresis

Indexed keywords

ACTIVATION ENERGY; CHEMICAL BONDS; CHEMICAL RELAXATION; COAGULATION; GELS; INFRARED RADIATION; MICROSTRUCTURE; OPTICAL SENSORS; REACTION KINETICS; THERMAL EFFECTS;

COTTAGE CHEESE; LIGHT BACKSCATTER; MILK GELS; PERMEABILITY COEFFICIENTS; SYNERESIS;

DAIRY PRODUCTS;

EID: 27744556217     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2005.02.004     Document Type: Article

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