The effect of sonication and high pressure homogenisation on the properties of pure cream
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- 作者：Jayani Chandrapalaa ; b ; Lydia Onga ; e ; f ; Bogdan Zisuc ; d ; e ; Sally L. Grasa ; e ; f ; Muthupandian Ashokkumara ; e ; Sandra E. Kentisha ; e ; sandraek@unimelb.edu.au" class="auth_mail" title="E-mail the corresponding author
- 关键词：Cheese milk ; Homogenisation ; Sonication ; Rennet gels ; Acid gels
- 刊名：Innovative Food Science & Emerging Technologies
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：33
- 期：Complete
- 页码：298-307
- 全文大小：2793 K
文摘
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Sonication of cream at < 10 °C leads to formation of flocculated aggregates
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These aggregates are not observed for sonication at 50 °C
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The opposite pattern is observed for homogenisation, with aggregates at 50 °C
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Results suggest sonication at < 10 °C can be an alternative to homogenisation at 50 °C