| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542017 | Food Chemistry | 2012 | 10 Pages |
Abstract
⺠Microfluidisation of milk (MM) modified the microstructure of low-fat yoghurts (LFY). ⺠Modification in microstructure improved the rheological and sensory properties. ⺠Higher pressures increased the effectiveness of MM in enhancing texture. ⺠Sensory profiles were dependent on gel particle size, microstructure and rheology. ⺠MM at ⩾50 MPa yielded LFY with similar creaminess and texture to full-fat yoghurt.
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Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Chr. Ian E. Ciron, Vivian L. Gee, Alan L. Kelly, Mark A.E. Auty,