Foaming and emulsifying properties of high pressure jet processing pasteurized milk
Citations
Altmetric:
Authors
Date
Type
Patent / Intellectual Property
Collections
Keywords
Fields of Research
Abstract
Provided are methods for processing milk using one or more procedures that include at least one high pressure treatment, such as High Pressure Jet Processing at a hydrostatic pressure of at least 400 MPa. Food additives and food products that contain processed milk components are also provided, and may be dairy or non-dairy products.