Effect of microfluidization of heat-treated milk on rheology and sensory properties of reduced fat yoghurt

Food Hydrocolloids

Volumn 25, Issue 6, 2011, Pages 1470-1476

  Ciron, Chr Ian E ^a,b   Gee, Vivian L ^a   Kelly, Alan L ^b   Auty, Mark A E ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Homogenization; Microfluidization; Principal component analysis; Reduced fat yoghurt; Rheology; Sensory analysis

Indexed keywords

ELASTICITY; RHEOLOGY; SENSORY ANALYSIS; SENSORY PERCEPTION; VISCOSITY; YIELD STRESS;

FAT CONTENTS; HOMOGENIZATION; MICROFLUIDIZATION; PRINCIPAL-COMPONENT ANALYSIS; REDUCED FAT; REDUCED-FAT YOGURT; RHEOLOGY PROPERTY; SENSORY PROFILES; SENSORY PROPERTIES; TREATED MILK;

PRINCIPAL COMPONENT ANALYSIS;

EID: 79954996817     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.02.012     Document Type: Article

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