EFFECT OF PROCESSING PARAMETERS ON TEXTURE, COMPOSITION AND APPLICABILITY OF HIGH PROTEIN DAIRY FOOD
The purpose of this study was to determine the impact of key process parameters on the flow properties of a novel High Protein Dairy Food (HPDF). HPDF was manufactured by an approach similar to that of manufacture of Halloumi cheese (a semi hard cheese originally from Cyprus). The effect of pasteuri...
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| Format: | Others |
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DigitalCommons@CalPoly
2009
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| Online Access: | https://digitalcommons.calpoly.edu/theses/59 https://digitalcommons.calpoly.edu/cgi/viewcontent.cgi?article=1068&context=theses |