The influence of stirring speed, temperature and solid concentration on the rehydration time of micellar casein powder

Dairy Science and Technology

Volumn 90, Issue 2-3, 2010, Pages 225-236

  Jeantet, Romain ^a   Schuck, Pierre ^a   Six, Thierry ^b   Andre, Christophe ^c   Delaplace, Guillaume ^b  

^a UMR1253   (France)

^b CEMAGREF   (France)

^c Ecole des Hautes Etudes d'Ingenieur   (France)

Author keywords

Micellar casein; Mixing; Rehydration time; Solid concentration; Temperature

Indexed keywords

EID: 77952683779     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1051/dst/2009043     Document Type: Conference Paper

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