Effect of high-pressure-jet processing on the viscosity and foaming properties of pasteurized whole milk

Journal of Dairy Science

Volumn 101, Issue 5, 2018, Pages 3887-3899

  Tran, M ^a   Roberts, R ^a   Felix, T L ^a   Harte, F M ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

creaming; foaming; high pressure jet; whole milk

Indexed keywords

CASEIN; WHEY PROTEIN;

ANIMAL; BOVINE; CHEMISTRY; DEVICES; EVALUATION STUDY; FLOW KINETICS; MILK; PARTICLE SIZE; PASTEURIZATION; PRESSURE; PROCEDURES; VISCOSITY;

ANIMALS; CASEINS; CATTLE; MILK; PARTICLE SIZE; PASTEURIZATION; PRESSURE; RHEOLOGY; VISCOSITY; WHEY PROTEINS;

EID: 85044522792     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2017-14103     Document Type: Article

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