Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk-Reference-Cited by-同舟云学术

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Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk

Published:2014-02 Issue:2 Volume:97 Page:659-671
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Amador-Espejo G.G.,Suàrez-Berencia A.,Juan B.,Bárcenas M.E.,Trujillo A.J.

Funder

Ministerio de Ciencia e Innovación

Ministerio de Educación y Ciencia

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference55 articles.

1. Ash determination in milk. Method 945.46 in Official Methods of Analysis,2000

2. Effect of high pressure homogenization on milk;Boeneke;Milchwissenschaft,2009

3. Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high pressure homogenisation at inlet temperatures of 6 and 20°C;Briñez;Food Contr.,2007

4. Effect of homogenization pressure on the milk fat globule membrane proteins;Cano-Ruiz;J. Dairy Sci.,1997

5. Effects of overprocessing on heat damage of UHT milk;Cattaneo;Eur. Food Res. Technol.,2008

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