Isolation of Lipase-Active Fractions from Ultra-High Temperature-Processed Milk and Their Patterns of Releasing Fatty Acids from Milk Fat Emulsion
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference35 articles.
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2. Effects of heat resistant microbial lipase on flavor of ultra-high temperature sterilized milk;Andersson;J. Dairy Sci.,1981
3. Properties of UHT-processed milk;Burton,1988
4. Patterns of fatty acids released from milk fat by residual lipase during storage of ultra-high temperature processed milk;Choi;J. Dairy Sci.,1993
5. A gas chromatographic method for the quantitative determination of free fatty acids in milk and milk products;Deeth;N. Z. J. Dairy Sci.,1983
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1. Effects of ultra‐high‐temperature processes on metabolite changes in milk;Food Science & Nutrition;2023-04-06
2. Detection of lipase in skim and whole milk powders using triheptanoin as a substrate;International Dairy Journal;2007-06
3. Fatty Acids Released from Milk Fat by Lipoprotein Lipase and Lipolytic Psychrotrophs;Journal of Food Science;2004-10
4. Undesirable flavors in dairy products;Food Taints and Off-Flavours;1996
5. Sensory and Microbial Quality of Milk Processed for Extended Shelf Life by Direct Steam Injection†;Journal of Food Protection;1995-09-01
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