The Selective Release of Volatile Acids from Butterfat by Microbial Lipases
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference14 articles.
1. Some Factors Responsible for Variations in the Acid Numbers of Fat in Cream and Commercial Butter;Fouts;J. Dairy Sci.,1940
2. Relation of Volatile Acidity of Butterfat to Rancidity;Fouts;J. Dairy Sci.,1940
3. The Determination of Total Volatile Acids in Blood;McAnnally;J. Exptl. Biol.,1944
4. The Action of Microorganisms on Fats. II. Some Characteristics of the Lipase System of Penicillium roqueforti;Morris;J. Dairy Sci.,1953
5. The Extracellular Lipases of Some Gram Negative Non-Sporeforming Rod-Shaped Bacteria;Nashif;J. Dairy Sci.,1953
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2. Biochemical and physiological characteristics of Yarrowia lipolytica strains in relation to isolation source;Canadian Journal of Microbiology;1994-01-01
3. Microbiological transformations of lipids: acyl-specific hydrolysis of lard by yeasts;Applied and Environmental Microbiology;1993-03
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5. Statistical Patterns of Lipase Activities on the Release of Short-Chain Fatty Acids in Cheddar Cheese Slurries;Journal of Food Science;1989-11
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