Enhancing Milk Preservation with Esterified Legume Proteins

Author:

Sitohy Mahmoud Z.,Osman Ali O.

Publisher

Springer Science and Business Media LLC

Subject

Molecular Biology,Molecular Medicine,Microbiology

Reference24 articles.

1. Vachon JF, Kheadr EE, Giasson J, Paquin P, Fliss I (2002) Inactivation of food born pathogens in milk using dynamic high pressure. J Food Prot 65(2):345–352

2. Murphy SC, Boor KJ (2000) Trouble-shooting and causes of high bacteria counts in raw milk. Dairy Food Environ Sanit 20(8):606–611

3. Hayes MC, Ralyea RD, Murphy SC, Carey NR, Scarlet JM, Boor KJ (2001) Identification and characterization of elevated microbial counts in bulk tank raw milk. J Dairy Sci 84:292–298

4. Olson JC Jr, Mocquat G (1980) Milk and milk products, (p470–520). In: Silliker Vo N, Ellitto JH, Baird RP, Parker AC, Bryan FL, Christion JH, Clark DS, Olson JC, Roberts TA (eds) Microbial ecology of foods. Academic press, NY

5. Shojaei ZA, Yadollahi A (2008) Physicochemical and microbiological quality of raw, pasteurized and UHT milks in shops. Asian J Sci Res 1(5):532–538

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