Quantitative and qualitative variability of the caseinolytic potential of different strains of Pseudomonas fluorescens: Implications for the stability of casein micelles of UHT milks during their storage-Reference-Cited by-同舟云学术

Quantitative and qualitative variability of the caseinolytic potential of different strains of Pseudomonas fluorescens: Implications for the stability of casein micelles of UHT milks during their storage

Published:2012-12 Issue:4 Volume:135 Page:2593-2603
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Baglinière François,Tanguy Gaëlle,Jardin Julien,Matéos Aurélie,Briard Valérie,Rousseau Florence,Robert Benoît,Beaucher Eric,Humbert Gérard,Dary Annie,Gaillard Jean Luc,Amiel Caroline,Gaucheron Frédéric

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

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3. Presence and activity of psychrotrophic microorganisms in milk and dairy products: A review;Cousin;Journal of Food Protection,1982

4. Diagnosing the cause of proteolysis in UHT milk;Datta;Lebensmittel Wissenschaft und Technologie – Food Science and Technology,2003

5. Molecular typing of industrial strains of Pseudomonas spp. isolated from milk and genetical and biochemical characterization of an extracellular protease produced by one of them;Dufour;International Journal of Food Microbiology,2008

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