Effects of Microfiltration and Storage Time on Cholesterol,Cis-9,Trans-11 andTrans-10,Cis-12 Conjugated Linoleic Acid Levels, and Fatty Acid Compositions in Pasteurized Milk-Reference-Cited by-同舟云学术

Effects of Microfiltration and Storage Time on Cholesterol,Cis-9,Trans-11 andTrans-10,Cis-12 Conjugated Linoleic Acid Levels, and Fatty Acid Compositions in Pasteurized Milk

Published:2015-05-27 Issue:1 Volume:19 Page:13-24
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Yue Jin,Zheng Yuanrong,Liu Zhenmin,Deng Yun

Funder

Shanghai Minhang District Commission of Science and Technology

National Science & Technology Pillar Program during the 12th Five-year Plan Period

the Agricultural Science and Technology Achievements Transformation Fund

the Open Project Program of State

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1019627

Reference33 articles.

1. Current developments of microfiltration technology in the dairy industry

2. Shelf life of pasteurized microfiltered milk containing 2% fat

3. Combination of microfiltration and heat treatment for ESL milk production: Impact on shelf life

4. Microbial biodiversity, quality and shelf life of microfiltered and pasteurized extended shelf life (ESL) milk from Germany, Austria and Switzerland

5. The fatty acid composition of small and large naturally occurring milk fat globules

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