Application of pulsed electric field treated milk on cheese processing: coagulation properties and flavor development
Raw milk cheeses have unique flavor and texture not obtainable in cheeses from pasteurized milk. However, cheeses made from pasteurized milk are widespread for public health reasons. Pulsed electric field (PEF) treatment as a non-thermal pasteurization method has shown its advantage over co...
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| Format: | Others |
| Language: | en |
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McGill University
2009
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=66663 |