Properties of low-fat stirred yoghurts made from high-pressure-processed skim milk

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 1, 2010, Pages 32-38

  Udabage, Punsandani ^a   Augustin, Mary Ann ^a   Versteeg, Cornelis ^a,b   Puvanenthiran, Amirtha ^a   Yoo, Jin Ah ^c   Allen, Narissara ^c   McKinnon, Ian ^c   Smiddy, Mary ^c   Kelly, Alan L ^d  

^a CSIRO   (Australia)

^b Innovative Foods Centre   (Australia)

^c MONASH UNIVERSITY   (Australia)

^d UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

High pressure; Stirred yoghurt; Temperature

Indexed keywords

AFTER-HEAT TREATMENT; CORRELATE PROPERTIES; DAIRY INDUSTRY; ELEVATED TEMPERATURE; END USERS; HIGH PRESSURE; MILK SAMPLE; PRESSURE TREATMENTS; PROCESSING METHOD; PRODUCT RANGES; SKIM MILKS; STIRRED YOGHURT; TREATED MILK; WATER USE; YOGHURT CULTURES;

DAIRY PRODUCTS; HEAT TREATMENT; HEATING; VISCOSITY; WATER SUPPLY;

PROCESSING;

EID: 73049095080     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.08.001     Document Type: Article

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