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Volume 90, Issue 1 , Pages 13-23 , January 2007

Effects of Ultra-High Pressure Homogenization on the Cheese-Making Properties of Milk

Received 20 July 2006 ,Accepted 31 August 2006.

Confocal laser scanning micrographs of rennet curds from a) homogenized–pasteurized milk; ultra-high pressure homogenized (UHPH) milk at b) 100MPa; c) 200MPa; and d) 300MPa; Nile red fluorescence (fat

Confocal laser scanning micrographs of rennet curds from a) homogenized–pasteurized milk; ultra-high pressure homogenized (UHPH) milk at b) 100MPa; c) 200MPa; and d) 300MPa; Nile red fluorescence (fat) from milk UHPH-treated at e) 200MPa, and f) 230MPa; and aggregates of fat globules dyed with g) Nile red and fluorescein isothiocyanate, and h) Nile red. Color images are available online at http://jds.fass.org/.
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