Reconstituted UHT-treated milk: Effects of raw milk, powder quality and storage conditions of UHT milk on its physico-hemical attributes and flavour-Reference-Cited by-同舟云学术

Reconstituted UHT-treated milk: Effects of raw milk, powder quality and storage conditions of UHT milk on its physico-hemical attributes and flavour

Published:1997-02 Issue:2-3 Volume:7 Page:129-140
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Celestino Ernani L.,Iyer Mani,Roginski Hubert

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference90 articles.

1. Effect of psychrotrophic bacteria from raw milk on milk proteins and stability of milk proteins to ultrahigh temperature treatment;Adams;J. Dairy Sci.,1976

2. Changes in the flavour profile of indirectly heated UHT milk during storage: Effect of Maillard browning and some factors affecting it;Adhikari;Indian J. Dairy Sci.,1991

3. Changes in the quality of fresh and recombined ultra high temperature treated milk during storage;Alkanhal;Int. Dairy J.,1994

4. Properties of aseptically packed ultra-high-temperature milk. III. Formation of polymerized protein during storage at various temperatures;Andrews;J. Dairy Res.,1975

5. Properties of aseptically packed ultra-heat-treated milk. Electron microscopic examination of changes occurring during storage;Andrews;J. Dairy Res.,1977

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