Improving the acidification kinetics, structural and sensory properties of low-fat yoghurt using high-pressure homogenization treatment
In this study, the impact of high pressure homogenization at 50, 100 and 150 MPa, on the physicochemical, rheological, textural, microstructural, and sensory properties as well as acidification kinetics of low-fat yoghurt was investigated. The results showed that a shorter fermentation time was obta...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2024-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/450127 |
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