Keyphrases
High-pressure Homogenization
100%
Cheese
79%
Milk
65%
High Pressure
44%
High Hydrostatic Pressure
33%
Manchega
31%
Brine
28%
Ewe Cheese
27%
Soymilk
27%
High Pressure Treatment
25%
Vacuum Impregnation
22%
Homogenization Treatment
21%
Yogurt
21%
Homogenized Milk
20%
Ultra-high Pressure
20%
Ewe Milk
20%
Proteolysis
19%
Physicochemical Characteristics
17%
Casein
16%
Pressurization
15%
Volatile Profile
14%
Free Amino Acids
14%
Inlet Temperature
13%
Ovine Milk
13%
Pseudomonas Fluorescens
13%
Microbiological Characteristics
13%
Buttermilk
13%
Emulsion
13%
Microorganisms
13%
Escherichia Coli
12%
Microbiological Quality
11%
Coagulation Properties
11%
Conventional Homogenization
11%
Microstructural Characteristics
10%
Almond Drink
10%
Pasteurized Milk
10%
Free Fatty Acids
9%
Casein Micelles
9%
Textural Features
9%
Ripening Stage
9%
Physical Quality
9%
Conventional Thermal Treatment
9%
Goat Cheese
9%
Acid Coagulation
9%
Fresh Cheese
9%
Chemical Quality
9%
Staphylococcus Aureus
9%
Oilfield Produced Water
9%
Ripening Control
9%
Spray-dried Emulsions
8%
Food Science
Ewe Milk
45%
Cheese Type
31%
Manchego
31%
Table Salt
31%
Casein
25%
Yogurt
24%
High Pressure Treatment
23%
Salted Cheese
21%
Amino Acid
20%
Free Fatty Acids
18%
Homogenized Milk
18%
Pasteurized Milk
18%
Volatile Agent
16%
Casein Micelles
15%
Escherichia coli
13%
Buttermilk
13%
Whey Protein
12%
Hexanal
12%
Solid Phase Microextraction
11%
Pasteurization
11%
Sensory Analysis
10%
Lactobacillus
9%
Milk Fat Globules
9%
Fresh Cheese
9%
Goat Milk
9%
Sheep Milk
9%
Bovine Milk
9%
Lactose
9%
Lactococcus
8%
Syneresis
8%
Milk Fat
8%
Scanning Electron Microscopy
8%
Transmission Electron Microscopy
7%
Coliform Bacterium
7%
Rennet
7%
Enterococcus
7%
Microbiological Quality
7%
Dried Skim Milk
7%
Goat Cheese
6%
Curd Firming
6%
Gas Chromatography Mass Spectrometry
6%
Omega 3 Fatty Acid
6%
Fat Content
6%
Cold Chain Food Storage
6%
Bacterial Count
6%
Vegetable Beverages
6%
Shelf Life
6%
Skim Milk
6%
Fat Globules
6%
Listeria innocua
6%
