A review of dairy products microstructure investigations | Pregled istrazivanja mikrostrukture mlecnih proizvoda
2009
Milanovic, S.D., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Caric, M.Dj., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Ilicic, M.D., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet
In this paper, the experiences at Faculty of Technology in Novi Sad (Serbia), Laboratory for Dairy Technology in application of SEM and TEM techniques for determination of different milk products structure: fermented dairy products, cheeses, processed cheese, milk powder and spray-dried permeat powder will be reviewed. Generally, microstructure of dairy products depends on their chemical composition, which is closely related to rheological and sensory characteristics of final products. Electron microscopy has been extensively used to investigate the development of different dairy products microstructure.
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