Production and characterization of a pressure-induced gel from freeze-concentrated milk

A process was developed to produce a characteristic milk gel. Raw and market milk samples were freeze-concentrated using bacterial ice nuclei. The concentrates were kept at 5°C and compressed at 300-600 MPa for 5 min. The combination of the freeze concentration and the pressurization gave a milk gel...

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Veröffentlicht in:	Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 1993, Vol.57 (5), p.750-752
Hauptverfasser:	Kumeno, Keiko, Nakahama, Nobuko, Honma, Kazuo, Makino, Takahiro, Watanabe, Michiko
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences chemicophysical properties colloide colloids coloides crioconcentracion cryoconcentration Food industries freeze concentration Fundamental and applied biological sciences. Psychology lait leche milk Milk and cheese industries. Ice creams presion pression pressure propiedades fisico quimicas propriete physicochimique
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