Lőrincz, Ádám and Csanádi, József and Bánáti, Diána and Szabó, P. Balázs (2025) Effects of traditional and modern processing techniques on the texture properties of goat milk curds. PROGRESS IN AGRICULTURAL ENGINEERING SCIENCES, 21 (1). pp. 367-375. ISSN 1786-335X
|
Text
446-article-p367.pdf - Published Version Available under License Creative Commons Attribution. Download (822kB) | Preview |
Abstract
Compared to cow milk, goat milk curd typically has a softer structure and lower whey retention capacity, which presents challenges in cheese production. Previous studies have shown that homogenization and ultrasound treatment (sonication) improve the curd properties of cow milk, yet limited data are available regarding their effects on goat milk. The aim of this study was to investigate the effects of these two technologies – individually and in combination – on acid- and rennet-induced goat milk curds.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | goat milk, sonication, homogenization, curd texture |
| Subjects: | S Agriculture / mezőgazdaság > S1 Agriculture (General) / mezőgazdaság általában T Technology / alkalmazott, műszaki tudományok > TX Home economics / háztartástan > TX642-TX840 Food sciences / élelmiszertudomány |
| SWORD Depositor: | MTMT SWORD |
| Depositing User: | MTMT SWORD |
| Date Deposited: | 24 Sep 2026 11:44 |
| Last Modified: | 24 Sep 2026 11:44 |
| URI: | https://real.mtak.hu/id/eprint/247503 |
Actions (login required)
 |
View Item |
