Effect of Incipient Enzymatic Proteolysis on the Viscosity and Heat Stability of Evaporated Milk

Author:

Tarassuk N.P.,Nury M.S.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference24 articles.

1. Heat Coagulation of Milk;Cole;J. Dairy Sci.,1946

2. The Viscosity of Evaporated Milk of Different Solids Concentration;Deyshek;J. Dairy Sci.,1944

3. The Colloidal Proteins of Skim Milk;Fokd;Xllth Intern. Dairy Congr.,1949

4. The Influence of some Bacterial Enzymes on the Heat Coagulation of Milk;Feazier;J. Dairy Sci.,1925

5. Chemistry and Biology of Proteins;Haurowitz,1950

Cited by 7 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. EXOGENOUS PROTEINASES IN DAIRY TECHNOLOGY;Proteinases and their Inhibitors;1981

2. Enzymes other than rennets in dairy technology;International Journal of Dairy Technology;1980-07

3. Dairy Industry;Enzymes in Food Processing;1975

4. Einfluß von Kakao auf die Süßgerinnung von Kakao-Milch-Getränken;Zeitschrift für Lebensmittel-Untersuchung und -Forschung;1967-08

5. Section C. Dairy Chemistry: Some aspects of the physical chemistry of the salts of milk;Journal of Dairy Research;1962-02

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