The relationship between numbers of Pseudomonas bacteria in milk used to manufacture UHT milk and the effect on product quality
Author:
Funder
Tetra Pak
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference37 articles.
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3. Age gelation, sedimentation, and creaming in UHT milk: A review;Anema;Comprehensive Reviews in Food Science and Food Safety,2019
4. Proteolysis of ultra high temperature-treated casein micelles by AprX enzyme from Pseudomonas fluorescens F induces their destabilisation;Baglinière;International Dairy Journal,2013
5. Influence of raw milk quality on fluid milk shelf life;Barbano;Journal of Dairy Science,2006
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