Fractionation by microfiltration: Effect of casein micelle size on composition and rheology of high protein, low fat set yoghurt

International Dairy Journal

Volumn 74, Issue , 2017, Pages 12-20

  Jørgensen, Camilla Elise ^a,b   Abrahamsen, Roger K ^b   Rukke, Elling Olav ^b   Johansen, Anne Grethe ^a,b   Skeie, Siv B ^b  

^a TINE SA   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

GELATION; MICELLES; MICROFILTRATION; PROTEINS;

CASEIN MICELLES; CRUDE PROTEINS; RETENTATE; RHEOLOGICAL PROPERTY; SKIM MILKS;

CASEIN;

EID: 85010204709     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2016.11.018     Document Type: Article

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