Comparative Study on High-Intensity Ultrasound and Pressure Milk Homogenization: Effect on the Kinetics of Yogurt Fermentation Process

Food and Bioprocess Technology

Volumn 8, Issue 3, 2015, Pages 548-557

  Sfakianakis, P ^a   Topakas, E ^a   Tzia, C ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Fermentation time; Milk fat globule size; Milk protein aggregates; Milk protein denaturation; pH viscosity evolution model; Yogurt apparent viscosity

Indexed keywords

DAIRY PRODUCTS; DENATURATION; FERMENTATION; HOMOGENIZATION METHOD; KINETICS; OILS AND FATS; PROCESS CONTROL; PROTEINS; ULTRASONICS; VISCOSITY;

APPARENT VISCOSITY; EVOLUTION MODELING; FERMENTATION TIME; MILK FAT GLOBULES; MILK PROTEIN;

DAIRIES;

EID: 84925536657     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1412-9     Document Type: Article

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