Effect of high-pressure homogenisation on rheological properties of rennet-induced skim milk and standardised milk gels

Journal of Dairy Research

Volumn 76, Issue 3, 2009, Pages 294-300

  Lodaite, Kristina ^a   Chevalier, François ^a   Armaforte, Emanuele ^a   Kelly, Alan L ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Casein micelles; High pressure homogenisation (HPH); Milk gels; Rheology

Indexed keywords

CASEIN; CHYMOSIN; FAT; GLYCOLIPID; GLYCOPROTEIN; RENNET;

ANIMAL; ARTICLE; CHEMISTRY; FLOW KINETICS; FOOD HANDLING; GEL; METHODOLOGY; MICELLE; MILK; MILK FAT GLOBULE; PARTICLE SIZE; PHOTOMETRY; PRESSURE; VISCOSITY;

ANIMALS; CASEINS; CHYMOSIN; FATS; FOOD HANDLING; GELS; GLYCOLIPIDS; GLYCOPROTEINS; MICELLES; MILK; NEPHELOMETRY AND TURBIDIMETRY; PARTICLE SIZE; PRESSURE; RHEOLOGY; VISCOSITY;

EID: 70350462238     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029909004117     Document Type: Article

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