Bacterial proteolysis of casein leading to UHT milk gelation: An applicative study
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference38 articles.
1. Temperature modulates the production and activity of a metalloprotease from Pseudomonas fluorescens 07A in milk;Alves;Journal of Dairy Science,2018
2. Age gelation, sedimentation, and creaming in UHT milk: A review;Anema;Comprehensive Reviews in Food Science and Food Safety,2018
3. 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;Baglinière;Food Chemistry,2012
4. Ser2 from Serratia liquefaciens L53: A new heat stable protease able to destabilize UHT milk during its storage;Baglinière;Food Chemistry,2017
5. Effect of cleaning procedure and hygienic condition of milking equipment on bacterial count of bulk tank milk;Bava;Journal of Dairy Research,2011
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