The effect of extended low-temperature storage of raw milk on the quality of pasteurized and UHT milk-Reference-Cited by-同舟云学术

The effect of extended low-temperature storage of raw milk on the quality of pasteurized and UHT milk

Published:1988-06 Issue:2 Volume:5 Page:75-87
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Griffiths M.W,Phillips J.D,West I.G,Muir D.D

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference32 articles.

1. The role of heat resistant bacterial enzymes in UHT processing;Adams,1980

2. Heat resistant psychrotrophs affect quality of fluid milk;Bodyfelt;Dairy Record,1980

3. A review of heat resistant lipases and proteinases and the quality of dairy products;Cogan;Irish Journal of Food Science and Technology,1977

4. Incidence of psychtrophic sporeforming bacteria in pasteurised milk and cream products and effect of temperature on their growth;Coghill;Australian Journal of Dairy Technology,1979

5. Presence and activity of psychrotrophic micro-organisms in milk and dairy products;Cousin,1982

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