Batch thermosonication for the reduction of plasmin activity in skim milk
Author:
Affiliation:
1. Department of Agricultural and Biosystems Engineering; Iowa State University; Ames, Iowa 50011-3080
2. Department of Food Science and Human Nutrition; Iowa State University; Ames, Iowa 50011-1057
Funder
Dairy Research Institute (Rosemont, IL)
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13616/fullpdf
Reference24 articles.
1. Heat-stability of plasmin (milk proteinase) and plasminogen;Alichanidis;The Journal of Dairy Research,1986
2. Plasmin in milk and dairy products: An update;Bastian;International Dairy Journal,1996
3. ADSA Foundation Scholar Award-Fluid dairy product quality and safety: Looking to the future;Boor;Journal of Dairy Science,2001
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