Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts

International Dairy Journal

Volumn 20, Issue 5, 2010, Pages 314-320

  Ciron, C I E ^a,b   Gee, V L ^b   Kelly, A L ^a   Auty, M A E ^b  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

FAT CONTENTS; FAT GLOBULES; FAT MILK; GEL PARTICLES; HIGH PRESSURE HOMOGENIZATION; INTERCONNECTIVITY; MICROFLUIDIZATION; MILK SAMPLE; PROTEIN NETWORK; STIRRED YOGHURT; TEXTURAL QUALITY; TEXTURE PROFILE; WATER HOLDING CAPACITY; WATER RETENTION;

PRESSURE EFFECTS; TEXTURES;

PARTICLE SIZE;

EID: 76749164261     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2009.11.018     Document Type: Article

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