EFFECT OF OXYGEN-CONTENT ON FLAVOR AND CHEMICAL CHANGES DURING ASEPTIC STORAGE OF WHOLE MILK AFTER ULTRA-HIGH-TEMPERATURE PROCESSING

被引：49

作者：

THOMAS, EL ^{[1
]}

BURTON, H ^{[1
]}

FORD, JE ^{[1
]}

PERKIN, AG ^{[1
]}

机构：

[1] NATL INST RES DAIRYING,SHINFIELD,READING RG2 9AT,ENGLAND

来源：

JOURNAL OF DAIRY RESEARCH | 1975年 / 42卷 / 02期

关键词：

D O I：

10.1017/S0022029900015326

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：285 / 295

页数：11

共 19 条

[1]

ASHTON T. R., 1965, Journal of the Society of Dairy Technology, V18, P65

[2] COMPARISON OF MILKS PROCESSED BY DIRECT AND INDIRECT METHODS OF ULTRA-HIGH-TEMPERATURE STERILIAATION .1. AN EXPERIMENTAL ULTRA-HIGH-TEMPERATURE STERILIZER AND ITS CHARACTERISTICS [J].

BURTON, H ;

PERKIN, AG .

JOURNAL OF DAIRY RESEARCH, 1970, 37 (02) :209-&

[3]

BURTON H, 1959, 15TH P INT DAIR C BR, V3, P1729

[4] A COLORIMETRIC METHOD FOR THE ESTIMATION OF REDUCING GROUPS IN MILK POWDERS [J].

CHAPMAN, RA ;

MCFARLANE, WD .

CANADIAN JOURNAL OF RESEARCH SECTION B-CHEMICAL SCIENCES, 1945, 23 (03) :91-99

[5]

CHOI R. P., 1953, JOUR MILK AND FOOD TECHNOL, V16, P241

[6]

COULTER ST, 1973, FOOD DEHYDRATION PRA, V2, P290

[7] EFFECTS OF ULTRA-HIGH-TEMPERATURE (UHT) PROCESSING AND OF SUBSEQUENT STORAGE ON VITAMIN CONTENT OF MILK [J].

FORD, JE ;

PORTER, JWG ;

THOMPSON, SY ;

TOOTHILL, J ;

EDWARDSW.J .

JOURNAL OF DAIRY RESEARCH, 1969, 36 (03) :447-&

[8] COMPARISON OF MILKS PROCESSED BY DIRECT AND INDIRECT METHODS OF ULTRA-HIGH-TEMPERATURE STERILIZATION .2. SPORICIDAL EFFICIENCY OF AN EXPERIMENTAL PLANT FOR DIRECT AND INDIRECT PROCESSING [J].

FRANKLIN, JG ;

UNDERWOOD, HM ;

PERKIN, AG ;

BURTON, H .

JOURNAL OF DAIRY RESEARCH, 1970, 37 (02) :219-+

[9]

Hand D B, 1938, Science, V87, P439, DOI 10.1126/science.87.2263.439-a

[10] SPECTROPHOTOMETRIC METHOD FOR DETERMINATION OF HEAT-ACTIVATED SULFHYDRYL GROUPS OF SKIMMILK [J].

KOKA, M ;

MIKOLAJC.EM ;

GOULD, IA .

JOURNAL OF DAIRY SCIENCE, 1968, 51 (02) :217-&

← 1 2 →