Microbiological and physicochemical stability of raw, pasteurised or pulsed electric field-treated milk

Author:

McAuley Catherine M.,Singh Tanoj K.,Haro-Maza José Fernando,Williams Roderick,Buckow Roman

Funder

Department of Environment and Primary Industries Victoria

Commonwealth Scientific and Industrial Research Organisation

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference39 articles.

1. A comparison of the Formagraph and low amplitude strain oscillation rheometry as methods for assessing the rennet coagulation properties of bovine milk;Auldist;Milchwissenschaft-Milk Science International,2001

2. Plasmin activity and milk coagulation;Bastian;Journal of Dairy Science,1991

3. Effect of processing parameters on inactivation of Bacillus cereus spores in milk using pulsed electric fields;Bermúdez-Aguirre;International Dairy Journal,2012

4. Milk processed by pulsed electric fields: Evaluation of microbial quality, physicochemical characteristics, and selected nutrients at different storage conditions;Bermudez-Aguirre;Journal of Food Science,2011

5. Opportunities and challenges in pulsed electric field processing of dairy products;Buckow;International Dairy Journal,2014

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