Production af cheese powder without emulsifying salt: effect of processing parameters on rheology and stability of cheese feed

Anni Bygvrå Hougaard; Camilla Varming; Katrine Dela Johnsen; Birgitte Lærke Bentsen; Alice Murciano; Ylva Margareta Ardö; Richard Ipsen

Production af cheese powder without emulsifying salt: effect of processing parameters on rheology and stability of cheese feed

Anni Bygvrå Hougaard, Camilla Varming, Katrine Dela Johnsen, Birgitte Lærke Bentsen, Alice Murciano, Ylva Margareta Ardö, Richard Ipsen

Original language	English
Title of host publication	Annual transactions of the Nordic Rheology Society
Editors	A. Sorvari
Number of pages	2
Volume	21
Publication date	2013
Pages	315-316
Publication status	Published - 2013
Event	The Nordic Rheology Conference - København, Denmark Duration: 12 Jun 2013 → 14 Jun 2013

Conference

Conference	The Nordic Rheology Conference
Country/Territory	Denmark
City	København
Period	12/06/2013 → 14/06/2013

Access to Document

http://nordicrheologysociety.org/files/2013/10/44-Hougaard-Production-of-Cheese-Powder-without-Emulsifying-Salt.pdf

Cite this

Hougaard, A. B., Varming, C., Johnsen, K. D., Bentsen, B. L., Murciano, A., Ardö, Y. M., & Ipsen, R. (2013). Production af cheese powder without emulsifying salt: effect of processing parameters on rheology and stability of cheese feed. In A. Sorvari (Ed.), Annual transactions of the Nordic Rheology Society (Vol. 21, pp. 315-316) http://nordicrheologysociety.org/files/2013/10/44-Hougaard-Production-of-Cheese-Powder-without-Emulsifying-Salt.pdf

Production af cheese powder without emulsifying salt: effect of processing parameters on rheology and stability of cheese feed. / Hougaard, Anni Bygvrå; Varming, Camilla; Johnsen, Katrine Dela et al.
Annual transactions of the Nordic Rheology Society. ed. / A. Sorvari. Vol. 21 2013. p. 315-316.

Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

Hougaard, AB, Varming, C, Johnsen, KD, Bentsen, BL, Murciano, A, Ardö, YM & Ipsen, R 2013, Production af cheese powder without emulsifying salt: effect of processing parameters on rheology and stability of cheese feed. in A Sorvari (ed.), Annual transactions of the Nordic Rheology Society. vol. 21, pp. 315-316, The Nordic Rheology Conference, København, Denmark, 12/06/2013. <http://nordicrheologysociety.org/files/2013/10/44-Hougaard-Production-of-Cheese-Powder-without-Emulsifying-Salt.pdf>

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