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Abstract pH, ζ-potential and ionic calcium of 26 commercial cream cheese samples were determined along with forced syneresis by stepwise...

Abstract Skimmed milk was fractionated via a cascade system: Graphic plotting of milcrofiltration (MF); ultrafifltration (UF);...

Abstract The renneting properties of whey protein-free, UHT-heated (140 ºC/10 s) casein dispersions were investigated as a function of...

Processo para fabricar queijos e outros produtos laticínios e os produtos resultantes, no qual o ácido lactobiônico é adicionado ou...

Serie: Pufferung der Milchsäure, Protonierungsgrad um individuelle Pufferwirkun in Milch.     In Teil 1-3 wurde die Pufferungskurve von...