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High Pressure Research
An International Journal
Volume 12, 1994 - Issue 4-6
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B – Food Processing

Stirred-style yoghurt-type product prepared from pressure treated skim-milk

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Pages 215-219 | Published online: 19 Aug 2006

References

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  • Labropoulos , A. E. , Collins , W. F. and Stone , W. K. 1984 . “Effects of ultra-high temperature and vat processes on heat-induced rheological properties of yoghurt” . J. Dairy Sci. , 67 : 405 – 409 .
  • Hellinga , C. , Somsen , D. J. and Koenraads , J. P. J. M. 1986 . “Viscosity of stirred yoghurt: modem techniques useful in analysing and improving routine measurements” . Neth. Milk Daily J. , 40 : 217 – 240 .
  • Johnston , D. E. , Austin , B. A. and Murphy , R. J. 1993 . “Properties of acid-set gels prepared from high pressure treated skim-milk” . Milchwissenschaft , 48 : 206 – 209 .
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  • Schmidt , D. G. and Buchheim , W. 1970 . “Elektronmikroskopische untersuchung der feinstruktur von caseinmicellen in kuhmilch” . Milchwissenschaft , 25 : 596 – 600 .
  • Shibauchi , Y. , Yamamoto , H. and Sagara , Y. 1992 . “ Conformational change of casein micelles by high pressure treatment ” . In High Pressure and Biotechnology , Edited by: Balny , C. , Hayashi , R. , Heremans , K. and Masson , P. 239 – 242 . London : John Libbey Eurotext .

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