Ultra-high pressure homogenization-induced changes in skim milk: Impact on acid coagulation properties

Journal of Dairy Research

Volumn 75, Issue 1, 2008, Pages 69-75

  Serra, Mar ^a   Trujillo, Antonio J ^a   Jaramillo, Pamela D ^a   Guamis, Buenaventura ^a   Ferragut, Victoria ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Skim milk; Ultra high pressure homogenization; Whey protein denaturation; Yogurt

Indexed keywords

MILK PROTEIN; WHEY PROTEIN;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; FOOD HANDLING; METHODOLOGY; MILK; PARTICLE SIZE; PRESSURE; PROTEIN DENATURATION; TIME;

ANIMALS; CATTLE; FOOD HANDLING; MILK; MILK PROTEINS; PARTICLE SIZE; PRESSURE; PROTEIN DENATURATION; TIME FACTORS;

EID: 43049149064     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029907003032     Document Type: Article

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