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Effects of high‐pressure homogenisation on physicochemical characteristics of partially skimmed milk
Marcelo M. Pedras, Alline A. L. Tribst and Marcelo Cristianini International Journal of Food Science & Technology 49(3) 861 (2014) https://doi.org/10.1111/ijfs.12378
Ultra-high pressure homogenisation of milk: technological aspects of cheese-making and microbial shelf life of a starter-free fresh cheese
Anna Zamora, Victoria Ferragut, Joan Miquel Quevedo, Buenaventura Guamis and Antonio-José Trujillo Journal of Dairy Research 79(2) 168 (2012) https://doi.org/10.1017/S0022029912000052
Effect of fat content and homogenization under conventional or ultra-high-pressure conditions on interactions between proteins in rennet curds
A. Zamora, A.J. Trujillo, E. Armaforte, D.S. Waldron and A.L. Kelly Journal of Dairy Science 95(9) 4796 (2012) https://doi.org/10.3168/jds.2012-5351
The effect of high pressure homogenization on the activity of a commercial β-galactosidase
Alline A L Tribst, Pedro E D Augusto and Marcelo Cristianini Journal of Industrial Microbiology and Biotechnology 39(11) 1587 (2012) https://doi.org/10.1007/s10295-012-1179-9
Fatty acid profile and CLA isomers content of cow, ewe and goat milks processed by high pressure homogenization
Luis Miguel Rodríguez-Alcalá, Federico Harte and Javier Fontecha Innovative Food Science & Emerging Technologies 10(1) 32 (2009) https://doi.org/10.1016/j.ifset.2008.10.003
Prolonging microbial shelf life of foods through the use of natural compounds and non‐thermal approaches – a review
Maria Rosaria Corbo, Antonio Bevilacqua, Daniela Campaniello, Daniela D’Amato, Barbara Speranza and Milena Sinigaglia International Journal of Food Science & Technology 44(2) 223 (2009) https://doi.org/10.1111/j.1365-2621.2008.01883.x
THE IMPACT OF HOMOGENIZATION AND MICROFILTRATION ON RENNET‐INDUCED GEL FORMATION
Effect of a pre-treatment of milk with high pressure homogenization on yield as well as on microbiological, lipolytic and proteolytic patterns of “Pecorino” cheese
LA CALIDAD DE LA LECHE DESTINADA A LA FABRICACIÓN DE QUESO: CALIDAD QUÍMICA MILK QUALITY FOR CHEESE PRODUCTION: CHEMICAL QUALITY A CALIDADE DA LEITE DESTINADA Á FABRICACIÓN DE QUEIXO: CALIDADE QUÍMICA
M. E. Tornadijo, A. I. Marra, M. C. García Fontán, B. Prieto and J. Carballo Ciencia y Tecnologia Alimentaria 2(2) 79 (1998) https://doi.org/10.1080/11358129809487586
Influence of Microfluidization of Milk on Cheddar Cheese Composition, Color, Texture, and Yield
