Effect of a Heat-Resistant Microbial Lipase on Flavor of Ultra-High-Temperature Sterilized Milk
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference15 articles.
1. Effect of psychrotrophic bacteria from raw milk proteins and stability of milk proteins to ultrahigh temperature treatment;Adams;J. Dairy Sci.,1976
2. Thermal inactivation of a heat-resistant lipase produced by the psychrotrophic bacterium Pseudomonas fluorescens;Andersson;J. Dairy Sci.,1979
3. Low temperature inactivation in milk of heat-resistant proteases from psychrotrophic bacteria;Barach;J. Dairy Sci.,1976
4. Methods of analysis for dairies;Bertelsen,1970
5. A review of heat resistant lipases and proteinases and the quality of dairy products;Cogan;Jr. J. Food. Sci. Technol.,1977
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