The effect of product formulation and homogenization on the physical properties of the milk-fat globule and acid milk gels /

The elect of homogenization pressure and product formulation on the composition physical and chemical properties of acid milk gels was evaluated. Nonfat dry milk, whey protein concentrate (WPC), cream, Span 60 and Tween 20, were combined to prepare formulations with 1.5% fat and 4.5% total protein t...

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Bibliographic Details

Main Author:	Materon, Liliana, 1975-
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 2000.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy