Sensory Threshold of Off-Flavors Caused by Proteolysis and Lipolysis in Milk
Author:
Funder
Northeast Dairy Food Research Center
New York State Milk Promotion Board
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference21 articles.
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3. Lipase activity;Castberg,1992
4. Qualitative and quantitative determination of proteolysis in mastitic milks;de Rham;J. Dairy Res.,1982
5. Isolation and partial purification of astringent compounds from ultra-high temperature sterilized milk;Harwalkar;J. Dairy Res.,1989
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