Effect of temperature and pulsed electric field treatment on rennet coagulation properties of milk

Journal of Food Engineering

Volumn 95, Issue 1, 2009, Pages 115-118

  Yu, L J ^a   Ngadi, M ^a   Raghavan, G S V ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Milk; Pulsed electric field; Rennet coagulation

Indexed keywords

COAGULATION PROPERTIES; EFFECT OF TEMPERATURE; ELECTRIC FIELD INTENSITIES; MILK; MILK COAGULATION; PASTEURIZED MILK; PULSE NUMBER; PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELD TREATMENTS; RENNET COAGULATION; RHEOLOGICAL TEST; SQUARE WAVEFORM; TREATED MILK; TREATMENT TEMPERATURE;

ELECTRIC FIELD MEASUREMENT; ELECTRIC FIELDS; THERMAL EFFECTS;

COAGULATION;

EID: 67649205193     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.04.013     Document Type: Article

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