Influence of high-pressure processing (HPP) on physico-chemical properties of fresh cheese

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 1, 2010, Pages 61-67

  Okpala, Charles O R ^a   Piggott, John R ^a   Schaschke, Carl J ^a  

^a UNIVERSITY OF STRATHCLYDE   (United Kingdom)

Author keywords

Fresh cheese; High pressure processing; Optimization; Physico chemical properties; Response surface methodology

Indexed keywords

2-FACTORS; CENTRAL COMPOSITE DESIGNS; CHARACTERISTIC PROPERTIES; FAT CONTENTS; FRESH CHEESE; HIGH ISOSTATIC PRESSURE; HIGH-PRESSURE PROCESSING; INDUSTRIAL SCALE; LIPID OXIDATION; PHYSICOCHEMICAL PROPERTY; PROTEIN CONTENTS; RESPONSE SURFACE METHODOLOGY; SOFT CHEESE;

HARDNESS; MOISTURE; OPTIMIZATION; OXIDATION; SURFACE PROPERTIES;

PH;

EID: 73049085017     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.10.003     Document Type: Article

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