Fatty acids released from cream by psychrotrophs isolated from bovine raw milk
Author:
Affiliation:
1. Institute of Sciences of Food Production; National Research Council of Italy; Via Celoria 2 20133 Milan Italy
2. Departament of Nutrition; Bromatology and Technology of Food; Faculty of Veterinary; Complutense University; 28040 Madrid Spain
Funder
Universidad Complutense - Santander Bank
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12347/fullpdf
Reference23 articles.
1. Determination of free fatty acids and lipase activity in milk: quality and storage markers;Antonelli;Talanta,2002
2. Isolation and characterization of an extracellular heat-stable lipase produced by Pseudomonas fluorescens MC50;Bozoglu;Journal of Agricultural and Food Chemistry,1984
3. The Microbiology of Raw Milk
4. Presence and activity of psychrotrophic microorganisms in milk and dairy products: a review;Cousin;Journal Food Protection,1982
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