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The Effects of High Pressure on Whey Protein Denaturation and Cheese-Making Properties of Raw Milk
high pressure cheese yield milk coagulation
2008/3/26
The effects of high pressure, from 100 to 400 MPa (14,500 to 58,000 psi) and applied for different periods (10 to 60 min), on the biochemical and microbiological characteristics of milk have been inve...