EFFECT OF ULTRAHIGH TEMPERATURE STEAM INJECTION ON FLAVOR ACCEPTABILITY OF WHOLE AND FORTIFIED SKIM MILKS

被引：12

作者：

HANSEN, AP ^{[1
]}

TURNER, LG ^{[1
]}

JONES, VA ^{[1
]}

机构：

[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27607

来源：

JOURNAL OF DAIRY SCIENCE | 1974年 / 57卷 / 03期

关键词：

D O I：

10.3168/jds.S0022-0302(74)84877-0

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：280 / 284

页数：5

共 16 条

[1]

[Anonymous], ULTRA HIGH TEMPERATU

[2]

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

[3] VOLATILE AND NONVOLATILE SULFHYDRYL CONTENT OF HEATED MILK AND MILK PRODUCTS [J].

BOYD, EN ;

GOULD, IA .

JOURNAL OF DAIRY SCIENCE, 1957, 40 (10) :1294-1307

[4]

Burton H., 1969, Dairy Science Abstracts, V31, P287

[5]

DILL CW, 1962, THESIS N CAROLINA ST

[6] STORAGE STABILITY OF COMMERCIAL MILK [J].

FINLEY, RD ;

WARREN, HB ;

HARGROVE, RE .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1968, 31 (12) :382-&

[7]

Hamamoto M., 1966, Journal of the Food Hygiene Society, V7, P409

[8] THE ORIGIN OF SULFHYDRYL GROUPS IN MILK PROTEINS AND THEIR CONTRIBUTIONS TO COOKED FLAVOR [J].

HUTTON, JT ;

PATTON, S .

JOURNAL OF DAIRY SCIENCE, 1952, 35 (08) :699-705

[9]

KAWASHIMA T, 1962, INT DAIRY C A, P697

[10] CHARACTERIZATION OF THE SULFHYDRYL GROUPS AND THE KINETICS OF THE HEAT DENATURATION OF CRYSTALLINE BETA-LACTOGLOBULIN [J].

LARSON, BL ;

JENNESS, R .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1952, 74 (12) :3090-3093

← 1 2 →