Effects of traditional and modern processing techniques on the texture properties of goat milk curds
Compared to cow milk, goat milk curd typically has a softer structure and lower whey retention capacity, which presents challenges in cheese production. Previous studies have shown that homogenization and ultrasound treatment (sonication) improve the curd properties of cow milk, yet limited data are...
Elmentve itt :
| Szerzők: | |
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| Dokumentumtípus: | Cikk |
| Megjelent: |
2025
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| Sorozat: | PROGRESS IN AGRICULTURAL ENGINEERING SCIENCES
21 No. 1 |
| Tárgyszavak: | |
| doi: | 10.1556/446.2025.00209 |
| mtmt: | 36409929 |
| Online Access: | http://publicatio.bibl.u-szeged.hu/38801 |
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| 040 | |a SZTE Publicatio Repozitórium |b hun | ||
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| 100 | 1 | |a Lőrincz Ádám | |
| 245 | 1 | 0 | |a Effects of traditional and modern processing techniques on the texture properties of goat milk curds |h [elektronikus dokumentum] / |c Lőrincz Ádám |
| 260 | |c 2025 | ||
| 300 | |a 367-375 | ||
| 490 | 0 | |a PROGRESS IN AGRICULTURAL ENGINEERING SCIENCES |v 21 No. 1 | |
| 520 | 3 | |a Compared to cow milk, goat milk curd typically has a softer structure and lower whey retention capacity, which presents challenges in cheese production. Previous studies have shown that homogenization and ultrasound treatment (sonication) improve the curd properties of cow milk, yet limited data are available regarding their effects on goat milk. The aim of this study was to investigate the effects of these two technologies – individually and in combination – on acid- and rennet-induced goat milk curds. | |
| 650 | 4 | |a Egyéb műszaki tudományok és technológiák | |
| 700 | 0 | 1 | |a Csanádi József |e aut |
| 700 | 0 | 1 | |a Bánáti Diána |e aut |
| 700 | 0 | 1 | |a Szabó P. Balázs |e aut |
| 856 | 4 | 0 | |u http://publicatio.bibl.u-szeged.hu/38801/1/446-article-p367.pdf |z Dokumentum-elérés |