THE EFFECT OF UNCOOLED STORAGE ON PROTEOLYSIS BITTERNESS AND APPARENT VISCOSITY IN ULTRA-HIGH-TEMPERATURE MILK

被引：22

作者：

MCKELLAR, RC

FROEHLICH, DA

BUTLER, G

CHOLETTE, H

CAMPBELL, C

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1984年 / 17卷 / 01期

关键词：

D O I：

10.1016/S0315-5463(84)72309-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：14 / 17

页数：4

共 12 条

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[4] Larmond E., 1977, LAB METHODS SENSORY
[5] GELATION OF ULTRA-HIGH-TEMPERATURE-STERILIZED MILK BY PROTEASES FROM A STRAIN OF PSEUDOMONAS-FLUORESCENS ISOLATED FROM RAW-MILK
LAW, BA
ANDREWS, AT
SHARPE, ME
[J]. JOURNAL OF DAIRY RESEARCH, 1977, 44 (01) : 145 - &
[6] DEVELOPMENT OF OFF-FLAVORS IN ULTRAHIGH TEMPERATURE AND PASTEURIZED MILK AS A FUNCTION OF PROTEOLYSIS
MCKELLAR, RC
[J]. JOURNAL OF DAIRY SCIENCE, 1981, 64 (11) : 2138 - 2145
[7] FACTORS INFLUENCING THE PRODUCTION OF EXTRACELLULAR PROTEINASE BY PSEUDOMONAS-FLUORESCENS
MCKELLAR, RC
[J]. JOURNAL OF APPLIED BACTERIOLOGY, 1982, 53 (03): : 305 - 316
[8] MOTTAR J, 1979, MILCHWISSENSCHAFT, V34, P257
[9] MOTTAR J, 1981, MILCHWISSENSCHAFT, V36, P257
[10] RICHARDSON BC, 1979, NEW ZEAL J DAIRY SCI, V14, P273