Coagulation kinetics of high pressure treated acidified milk gel for preparation chhana (an Indian soft cottage cheese)

International Journal of Food Properties

Volumn 13, Issue 5, 2010, Pages 1054-1065

  Sahu, J K ^a  

^a ASSAM UNIVERSITY   (India)

Author keywords

Chhana; High pressure treatment; Inflexion time; Lag time; Mean coagulation time; Milk coagulation

Indexed keywords

ACID MIXTURES; BASE MATERIAL; CENTRAL COMPOSITE; COAGULATION KINETICS; COAGULATION RATE; COAGULATION TEMPERATURE; COAGULATION TIME; COTTAGE CHEESE; EXPERIMENTAL DESIGN; GEL PROPERTIES; HIGH PRESSURE; HIGH PRESSURE TREATMENTS; INDEPENDENT VARIABLES; LAG-TIME; MILK COAGULATION; MILK PRODUCTS; MILK PROTEIN; NON-LINEAR REGRESSION; OPTIMUM CONDITIONS; OPTIMUM VALUE; PRESSURIZATION TIME; PROCESS VARIABLES; TIME LAG;

ACIDS; DAIRY PRODUCTS; DESIGN OF EXPERIMENTS; GELS;

COAGULATION;

EID: 77955585446     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910902950542     Document Type: Article

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