Sterilization of yak milk by direct steam injection (DSI) and effects on milk quality-Reference-Cited by-同舟云学术

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Sterilization of yak milk by direct steam injection (DSI) and effects on milk quality

Published:2023-11 Issue: Volume:189 Page:115450
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Mi Lan,Liang Qi,Zhang Weibing,Zhen Shaobo,Song Xuemei,Wen Pengcheng,Zhang Yan

Funder

National Natural Science Foundation of China

Natural Science Foundation of Gansu Province

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. A new enzymatic spectrophotometric assay for the determination of lactulose in milk;Amine;Analytica Chimica Acta,2000

2. Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk;Anema;Journal of Agricultural and Food Chemistry,2003

3. Thermal destruction kinetics of spores of selected Bacillus strains in skimmilk and skimmilk concentrate;Behringer;International Dairy Journal,1992

4. Flavour of heated milks. A review;Calvo;International Dairy Journal,1992

5. Determination of lactulose and furosine formation in heated milk as a milk quality indicator;Cho;Korean Journal for Food Science of Animal Resources,2012

Cited by 1 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. The Impact of Thermal Treatment Intensity on Proteins, Fatty Acids, Macro/Micro-Nutrients, Flavor, and Heating Markers of Milk—A Comprehensive Review;International Journal of Molecular Sciences;2024-08-08

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