The Keeping Quality of Whole Milk Powder. I. The Effect of Preheat Temperature of the Milk on the Development of Rancid, Oxidized and Stale Flavors with Different Storage Conditions-Reference-Cited by-同舟云学术

The Keeping Quality of Whole Milk Powder. I. The Effect of Preheat Temperature of the Milk on the Development of Rancid, Oxidized and Stale Flavors with Different Storage Conditions

Published:1951-05 Issue:5 Volume:34 Page:404-411
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Christensen L.J.,Decker C.W.,Ashworth U.S.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference25 articles.

1. The Keeping Quality of Dry Whole Milk Spray Dried in an Atmosphere of an Inert Gas;Coulter;J. of Dairy Sci.,1947

2. Some Changes in Dry Whole Milk during Storage;Coulter;J. of Dairy Sci.,1948

3. The Keeping Quality of Whole Milk Powder. II. The Effect of the Preheat Temperatures on the Development of Peroxides and Ferricyanide Reducing Groups under Different Storage Conditions;Decker;J. of Dairy Sci.,1951

4. The Effect Of the Preheating Temperature on the Bacterial Count and Storage Life of Whole Milk Powder Spray-dried by the Krause Process;Flndlay;J. Dairy Research,1946

5. Statistical Methods for Research Workers;Fisher,1944

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Bootstrapping for Estimating the Conservative Kill Ratio of the Surrogate to the Pathogen for Use in Thermal Process Validation at the Industrial Scale;Journal of Food Protection;2024-05

2. Lipids of Milk: Deterioration;Fundamentals of Dairy Chemistry;1988

3. SOME PHYSICAL METHODS OF ASSESSING THE EFFECTS OF PROCESSING ON THE STRUCTURE AND PROPERTIES OF MILK;International Journal of Dairy Technology;1964-07

4. Fractionation of the Stale-Flavor Components of Dried Whole Milk;Journal of Dairy Science;1963-07