Homogenisation improves the microstructure, syneresis and rheological properties of buffalo yoghurt
Hanh TH Nguyen, Lydia Ong, Sandra E Kentish, Sally L Gras
INTERNATIONAL DAIRY JOURNAL | ELSEVIER SCI LTD | Published : 2015
Related Projects (2)
Awarded by Rural Industries Research and Development Cooperation (RIRDC)
Awarded by ARC Dairy Innovation Hub
The authors would like to acknowledge the Australian Government for providing an Australian Postgraduate Award (International) (APA - International) scholarship, the Rural Industries Research and Development Cooperation (RIRDC), PRJ-005364 for financial support and Shaw River for supplying the buffalo milk used in this study. The authors also thank the Particulate Fluids Processing Centre (PFPC), the Electron Microscopy Unit and the Biological Optical Microscopy Platform of the Bio21 Molecular Science and Technology Institute for access to equipment, Mr Roger Curtain for his help in operating the cryo-SEM and Dr Sandy Clarke (Department of Mathematics and Statistics, the University of Melbourne) for her assistance in statistical analysis. Dr Lydia Ong and Associate Professor Sally Gras are supported by The ARC Dairy Innovation Hub (IH120100005).