Effect of homogenization, microfiltration and pH on curd firmness and syneresis of curd grains

LWT

Volumn 41, Issue 5, 2008, Pages 826-835

  Thomann, Stephan ^a   Schenkel, Philipp ^a   Hinrichs, Jörg ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Curd firmness; Homogenization; Kinetics; Microfiltration; Syneresis

Indexed keywords

ANALYSIS OF VARIANCE (ANOVA); CONCENTRATION (PROCESS); HOMOGENIZATION METHOD; KINETIC THEORY; MICROFILTRATION; PRESSURE EFFECTS; TEXTURES;

CURD FIRMNESS; FACTORIAL DESIGNS; HOMOGENIZATION PRESSURE; SYNERESIS;

DAIRY PRODUCTS;

EID: 38749136179     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.05.023     Document Type: Article

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