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  • Ruth Hinrichs, Joachim Goetz, Michael Noll, Alan Wolfschoon, Hermann Eibel, Horst Weisser
  • Chemistry
  • 2004 (First Published: 1 September 2004)
  • Abstract In order to slow down the evolution and to minimise the extent of syneresis in dairy products the effect of new process steps and recipes on the structure of the final products were studied.Continue Reading
  • Ruth Hinrichs, Joachim Goetz, Michael Noll, Alan Wolfschoon, Hermann Eibel, Horst Weisser
  • Chemistry
  • 2004 (First Published: 1 August 2004)
  • Abstract New process steps in the production of fresh cheese were introduced and varied in order to reduce the undesirable phenomenon of syneresis without adding milk-foreign additives. Native andContinue Reading