Thermal inactivation of Bacillus cereus spores in micellar casein concentrates–effect of protein content and pH development
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13594-014-0178-1.pdf
Reference22 articles.
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2. Amelia I, Barbano DM (2013) Production of an 18% protein liquid micellar casein concentrate with a long refrigerated shelf life. J Dairy Sci 96(5):3340–3349
3. Anema SG (2009) Effect of milk solids concentration on the pH, soluble calcium and soluble phosphate levels of milk during heating. Dairy Sci Technol 89(5):501–510
4. Behringer R, Kessler HG (1992) Thermal destruction kinetics of spores of selected Bacillus strains in skimmilk and skimmilk concentrate. Int Dairy J 2(4):233–242
5. Beliciu CM, Sauer A, Moraru CI (2012) The effect of commercial sterilization regimens on micellar casein concentrates. J Dairy Sci 95(10):5510–5526
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