Impact of pasteurization method and fat on milk: Relationships among rheological, tribological, and astringency behaviors

International Dairy Journal

Volumn 78, Issue , 2018, Pages 28-35

  Li, Y ^a   Lee, A P ^c   Drake, M A ^c  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b Melito) H S   (United States)

^c NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BODY FLUIDS; FRICTION; PASTEURIZATION; VISCOSITY;

FAT CONTENTS; FRICTION BEHAVIOR; FRICTION COEFFICIENTS; HIGH TEMPERATURE; MECHANICAL FRICTION; PASTEURIZED MILK; POST PROCESSING; TRIBOLOGICAL BEHAVIORS;

TRIBOLOGY;

EID: 85035309260     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2017.10.006     Document Type: Article

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