Effect of Heat Treatment and Storage Temperature on Phosphatase Reactivation in Butter
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference5 articles.
1. Association of Official Analytical Chemists. 1965. Official Methods of Analysis. 10th ed. Washington, D.C.
2. The development of a positive phosphatase test in refrigerated, pasteurized cream;Barber;J. Dairy Sci.,1943
3. A survey of phosphatase reactivation in butter;Freeman;J. Dairy Sci.,1968
4. Phosphatase production in dairy products by microorganisms;Hammer;J. Milk Technol.,1941
5. Possible errors in the phosphatase test resulting from bacterial growth in milk;Leahy;J. Milk Technol.,1940
Cited by 3 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. Heat inactivation data for Mycobacterium avium subsp. paratuberculosis: implications for interpretation;Journal of Applied Microbiology;2001-10
2. Determination and Interpretation of Alkaline Phosphatase Activity in Experimental and Commercial Butters;Journal of Dairy Science;1990-03
3. Enzymic differentiation between curds of heated and raw milk. I. milk alkaline phosphatase;Journal of the Science of Food and Agriculture;1972-10
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