Effect of milk centrifugation and incorporation of high-heat-treated centrifugate on the composition, texture, and ripening characteristics of Maasdam cheese

This study investigated the effect of centrifugation (9,000 × g, 50°C, flow rate = 1,000 L/h), as well as the incorporation of high-heat-treated (HHT) centrifugate into cheese milk on the composition, texture, and ripening characteristics of Maasdam cheese. Neither centrifugation nor incorporation o...

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Veröffentlicht in:	Journal of dairy science 2018-07, Vol.101 (7), p.5724-5737
Hauptverfasser:	Lamichhane, Prabin, Kelly, Alan L., Sheehan, Jeremiah J.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Centrifugation Cheese - standards Food Handling - methods heat-treatment Hot Temperature Hydrogen-Ion Concentration Maasdam cheese Milk ripening characteristic texture
Online-Zugang:	Volltext
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