Interdependency of fat globule size and melting point of milk fat fractions on texture and melting properties of semi-hard cheese

Publication Type: Contribution to conference
Authors: Schenkel, P.; Samudrala, R.; Hahn, C.; Hinrichs, J.
Year of publication: 2012
Published in: Book of Abstracts
Editor: IDF & Wisconsin's Center for Dairy Research
Conference name: 2012 IDF Cheese Ripening & Technology Symposium
Conference location: Lake Monona, Madison, Wisconsin
Conference date: 21. - 24.05.2012

Involved persons

Prof. Dr.-Ing. habil. Jörg Hinrichs

Involved institutions

Soft Matter Science and Dairy Technology

Projects in the course of the publication

Einstellen thermophysikalischer Eigenschaften von Käse durch die Milchvorbehandlung