Effects of homogenization and pH adjustment of cheese feed without emulsifying salt on the physical properties of high fat cheese powder
Denise Felix da Silva, Hao Wang, Tomasz Pawel Czaja, Frans van den Berg, Jacob J. K. Kirkensgaard, Richard Ipsen, Anni Bygvrå Hougaard
Topics & Concepts
Homogenization (climate)Food scienceSalt (chemistry)ChemistryChemical engineeringMaterials scienceChromatographyOrganic chemistryEngineeringBiologyEcologyBiodiversityFood Chemistry and Fat AnalysisMicroencapsulation and Drying ProcessesMeat and Animal Product Quality