Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt
In this study, the effects of homogenization sequence (before or after heat treatment) and homogenization temperature (40, 50 and 60 °C) for milk were investigated on physicochemical properties of stirred yoghurt. Stirred yoghurts were produced from homogenized and subsequently heat-treated milks, a...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2023), 1 vom: 14. Jan., Seite 73-84 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2024
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Homogenization sequence homogenization temperature physicochemical properties yoghurt |
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