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High pressure and heat optimize rheology of yogurt model.

Publication: Emerging Food R&D Report
Publication Date: 01-JUN-09
Format: Online
Delivery: Immediate Online Access

Article Excerpt
High-pressure homogenization (HPH) is a nonthermal technology that has been used in making dairy products to reduce the ripening times of cheese or to improve the shelf life of a product by decreasing its microbial load.

Scientists at the University of Tennessee wanted to see what effect HPH alone and in combination with a thermal treatment...

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