Kinetic parameters of microbial thermal death in goat cheese whey and growth of surviving microorganisms under refrigeration-Reference-Cited by-同舟云学术

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Kinetic parameters of microbial thermal death in goat cheese whey and growth of surviving microorganisms under refrigeration

Published:2022-10-21 Issue:1 Volume:46 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Santos Fábio Ribeiro dos¹^ORCID,Leite Júnior Bruno Ricardo de Castro¹^ORCID,Tribst Alline Artigiani Lima²^ORCID

Affiliation:

1. Department of Food Technology (DTA) Federal University of Viçosa (UFV) Viçosa Brazil

2. Center for Food Studies and Research (NEPA) University of Campinas (UNICAMP) Campinas Brazil

Funder

São Paulo Research Foundation

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14191

Reference51 articles.

1. Effects of technological settings on yield, curd, whey, and cheese composition during the cheese-making process from raw sheep milk in small rural dairies: Emphasis on cutting and cooking conditions

2. EFFECT OF TYPE OF MILK ON THE PROPERTIES OF TRADITIONAL FETA CHEESE.

3. Whey and Whey Products

4. Recent Advances in the Application of the Antimicrobial Peptide Nisin in the Inactivation of Spore-Forming Bacteria in Foods

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Development of value-added beverages using sheep and goat cheese whey and secondary whey;International Dairy Journal;2024-05

2. Strategies to extend the shelf life of sheep and goat cheese whey under refrigeration: Nisin, bioprotective culture, and acidification;Food Bioscience;2024-02

3. Impact of ultrasound and protease addition on the fermentation profile and final characteristics of fermented goat and sheep cheese whey;Journal of Food Science and Technology;2023-05-25

4. Use of maltodextrin, sweet potato flour, pectin and gelatin as wall material for microencapsulating Lactiplantibacillus plantarum by spray drying: Thermal resistance, in vitro release behavior, storage stability and physicochemical properties;Food Research International;2023-02

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