The mechanism and properties of acid-coagulated milk gels
Acid-coagulated milk products such as fresh acid-coagulated cheese varieties and yogurt areimportant dairy food products. However, little is known regarding the mechanisms involved in gel formation, physical properties of acid gels, and the effects of processing variables such as heat treatment and...
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| Format: | Article |
| Language: | English |
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Prince of Songkla University
2005-03-01
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| Series: | Songklanakarin Journal of Science and Technology (SJST) |
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| Online Access: | http://www.sjst.psu.ac.th/journal/27-2-pdf/20milk.pdf |