The Interrelationships of Processing Treatments and Oxidation-Reduction Systems as Factors Affecting the Keeping Quality of Dry Whole Milk

Author:

Harland H.A.,Coulter S.T.,Jenness R.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference22 articles.

1. A Colorimetric Method for the Estimation of Reducing Groups in Milk Powders;Chapman;Can. J. Research,1945

2. The Reducing Capacity of Milk and Milk Products as Measured by a Modified Ferricyanide Method;Crowe;J. Dairy Sci.,1948

3. The Relation of Ascorbic Acid to the Keeping Quality of Dry Whole Milk;Coulter;J. Dairy Sci.,1947

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

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

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1. Milk composition, physical and processing characteristics;Manufacturing Yogurt and Fermented Milks;2013-02-04

2. Physico-chemical Properties of Milk;Advanced Dairy Chemistry;2009

3. Colorimetric Analysis of Protein Sulfhydyl Groups in Milk: Applications and Processing Effects;Critical Reviews in Food Science and Nutrition;2005-01

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

5. Veränderungen der SH-Gruppen in erhitzter Milch und deren Einfluß auf die Redox-Eigenschaften von Milch und Milchpulver;Zeitschrift für Ernährungswissenschaft;1974-12

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