Using Low Pressure Homogenization to Retain Fat in Cheese Made Using Ultrafiltration

Authors

Donald J. McMahon, Utah State UniversityFollow
C. A. Ernstrom
B. Orme

Document Type

Presentation

Journal/Book Title/Conference

Using Low Pressure Homogenization to Retain Fat in Cheese Made Using Ultrafiltration

Publication Date

1994

Comments

Presentation at the 11th Utah State University Biennial Cheese Industry Conference

Recommended Citation

McMahon, D. J., C.A. Ernstrom and B. Orme. 1994. Using low pressure homogenization to retain fat in cheese made using ultrafiltration. In Proceedings of 11th Utah State University Biennial Cheese Industry Conference, Logan, Utah, August 16-18th.