Heat Treatment of Milk: Pasteurization (HTST) and thermization (LTLT)
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Elsevier
Reference56 articles.
1. Low temperature inactivation in milk of heat-resistant proteases from psychrotrophic bacteria;Barach;J. Dairy Sci.,1976
2. Contribution of lactoperoxidase to the keeping quality of pasteurized milk;Barrett;J. Dairy Res.,1998
3. The Effect of Thermisation on Listeria monocytogenes in Milk;Brown,1990
4. Sensory threshold of light-oxidized flavor defects in milk;Chapman;J. Food Sci.,2002
5. Heat resistance of Lactobacillus paracasei isolated from semi-hard cheese made of pasteurized milk;Christiansen;Int. Dairy J.,2006
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