The effect of sonication and high pressure homogenisation on the properties of pure cream

Innovative Food Science and Emerging Technologies

Volumn 33, Issue , 2016, Pages 298-307

  Chandrapala, Jayani ^a,b   Ong, Lydia ^a,e,f   Zisu, Bogdan ^c,d,e   Gras, Sally L ^a,e,f   Ashokkumar, Muthupandian ^a,e   Kentish, Sandra E ^a,e  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b VICTORIA UNIVERSITY   (Australia)

^c Dairy Innovation Australia   (Australia)

^d RMIT UNIVERSITY   (Australia)

^e UNIVERSITY OF MELBOURNE   (Australia)

^f UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

Acid gels; Cheese milk; Homogenisation; Rennet gels; Sonication

Indexed keywords

CHEESES; ENERGY MANAGEMENT; FLOCCULATION; GELATION; GELS; HOMOGENIZATION METHOD; SONICATION;

CHEESE MILK; FLOCCULATED STRUCTURE; FUNCTIONAL PROPERTIES; GELATION PROPERTIES; GRAPE-LIKE STRUCTURES; HIGH-PRESSURE HOMOGENISATION; LOWER TEMPERATURES; RENNET GELS; POTENTIAL BENEFITS;

HIGH PRESSURE EFFECTS;

EID: 84961821211     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.11.023     Document Type: Article

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