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High Pressure Processing

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ISBN-10: 3838377354

ISBN-13: 9783838377353

Edition: N/A

Authors: Charles Okpala

List price: $66.00
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The quest to attain Industrial scale of a high-pressure (HP) treated fresh cheese necessitated the present study. HP treatment was applied on rennet-coagulated soft Scottish cheese and its effects on the microbiological quality and physico-chemical properties were investigated. HP treatment influenced significantly the colour, fat, moisture, lipid oxidation, hardness, and adhesiveness of the fresh cheese. Moisture released from the HP treated fresh cheese showed the potential to carry along other molecular constituents such as fractions of protein under suitable conditions of pressure. Microbiological quality of HP treated fresh cheese was examined in terms of shelf-life and HP s influence…    
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Book details

List price: $66.00
Publisher: Lap Lambert Academic Publishing GmbH & Company KG
Binding: Paperback
Pages: 104
Size: 6.00" wide x 9.00" long x 0.25" tall
Weight: 0.374
Language: English