Landbrug og biologi
cheeses
100%
powders
82%
emulsifying
31%
buttermilk
24%
salts
17%
ingredients
16%
emulsions
15%
rehydration
12%
sodium caseinate
11%
dispersibility
8%
water
7%
spray drying
6%
lipids
6%
particle size
5%
Camembert cheese
4%
Cheddar cheese
3%
sauces
3%
soups
3%
emulsifying properties
3%
wettability
3%
zeta potential
3%
water solubility
3%
particle size distribution
3%
phosphorus content
3%
cohesion
3%
homogenization
3%
storage conditions
2%
shears
2%
product quality
2%
nuclear magnetic resonance spectroscopy
2%
droplets
2%
functional properties
2%
lactose
2%
quality control
2%
dairies
2%
foods
2%
ripening
2%
raw materials
2%
physical properties
2%
physicochemical properties
2%
manufacturing
2%
lipid content
2%
fluids
2%
protein content
2%
proteins
1%
oils
1%
calcium
1%
methodology
0%