Instant infusion pasteurization for gentle heat treatment of milk for cheese making: Rennet coagulation properties

Original language	English
Title of host publication	Proceedings of the 5th International Symposium on Food Rheology and Structure
Editors	P. Fischer, M. Pollard, E.J. Windhab
Publication date	2009
Pages	384-387
Publication status	Published - 2009
Event	International Symposium on Food Rheology and Structure - Zurich, Switzerland Duration: 15 Jun 2009 → 18 Jun 2009 Conference number: 5th

Conference	International Symposium on Food Rheology and Structure
Number	5th
Country/Territory	Switzerland
City	Zurich
Period	15/06/2009 → 18/06/2009

Cite this

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

Hougaard, AB & Ipsen, R 2009, Instant infusion pasteurization for gentle heat treatment of milk for cheese making: Rennet coagulation properties. in P Fischer, M Pollard & EJ Windhab (eds), Proceedings of the 5th International Symposium on Food Rheology and Structure. pp. 384-387, International Symposium on Food Rheology and Structure, Zurich, Switzerland, 15/06/2009.

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