Effect of High-Temperature Short-Time Heat Treatments on Some Properties of Milk. II. Inactivation of the Lipase Enzyme-Reference-Cited by-同舟云学术

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Effect of High-Temperature Short-Time Heat Treatments on Some Properties of Milk. II. Inactivation of the Lipase Enzyme

Published:1948-10 Issue:10 Volume:31 Page:881-887
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Hetrick J.H.,Tracy P.H.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference15 articles.

1. The Homogenization of Milk and Cream;Doan;Pa. Agr. Expt. Sta. Tech. Bull.,1933

2. Rancissement du lait par 1’homogeneisation;Dorner;Lait,1931

3. Effect of Certain Factors upon Lipolyais in Raw Milk and Cream;Gould;J. Dairy Sci.,1941

4. Effect of Homogenization on Some of the Characteristics of Milk Fat;Gould;J. Agr. Research,1936

5. Effect of Viscolization on Some of the Physical Properties of Milk. American Dairy Science Association;Halloran;Abstracts Proc. Ann. Meeting,1932

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1. Starter Bacteria Are the Prime Agents of Lipolysis in Cheddar Cheese;Journal of Agricultural and Food Chemistry;2006-09-14

2. The influence of a seasonal milk supply on the biochemical and sensory properties of Cheddar cheese;International Dairy Journal;2006-06

3. Heat Inactivation of the Alkaline Phosphatase in Human Milk and Colostrum1;Journal of Food Protection;1993-03-01

4. Heat Stability of the Bile Salt-Stimulated Lipase in Human Milk Fortified with Sodium Taurocholate1;Journal of Food Protection;1988-04-01

5. Physical Properties of Milk;Fundamentals of Dairy Chemistry;1988

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