THE ROLE OF BACTERIAL PROTEINASES IN GELATION DEFECT OF UHT MILK: GELATION DEFECT OF UHT MILK - Softcover
Synopsis
Ultra high temperature (UHT) is the common means of heat processing for safety and good keeping quality of milk as a microbiologically stable at room temperatures. Gelation is one of the major defects in UHT milk and milk products as it limits the shelf life of the product.It may frequently exhibit certain changes in the flavor and texture during Storage.Many studies have demonstrated that endogenous and bacterial proteinases play an important role in gelation of UHT milk. These enzymes are generally produced by psychrotrophic organisms that grow in milk during refrigerated storage like Pseudomonas and spore forming bacteria like Bacillus that survive heat treatment.To gain more information about the gelation phenomena in UHT milk the present study investigated the role of B. cereus and bacterial proteinases at different temperatures on the gelation of UHT milk. Several parameters that include Bacillus cells count, pH, and proteolysis assessment were monitored during storage.
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About the Author
Qaddoura M.T. Khaled, Head of Food Microbiology Division/JFDA Msc, Food Microbiology & Food Safety / Jordan University of Science and Technology, 2007. Nutrition and Food Technology Section in Agricultural Engineers Association Member MECIDS (Middle East Consortium on Infectious Disease Surveillance)member
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THE ROLE OF BACTERIAL PROTEINASES IN GELATION DEFECT OF UHT MILK
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LAP LAMBERT Academic Publishing Mai 2011, 2011
ISBN 10: 384439723X
ISBN 13: 9783844397239
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Ultra high temperature (UHT) is the common means of heat processing for safety and good keeping quality of milk as a microbiologically stable at room temperatures. Gelation is one of the major defects in UHT milk and milk products as it limits the shelf life of the product.It may frequently exhibit certain changes in the flavor and texture during Storage.Many studies have demonstrated that endogenous and bacterial proteinases play an important role in gelation of UHT milk. These enzymes are generally produced by psychrotrophic organisms that grow in milk during refrigerated storage like Pseudomonas and spore forming bacteria like Bacillus that survive heat treatment.To gain more information about the gelation phenomena in UHT milk the present study investigated the role of B. cereus and bacterial proteinases at different temperatures on the gelation of UHT milk. Several parameters that include Bacillus cells count, pH, and proteolysis assessment were monitored during storage. 88 pp. Englisch. Seller Inventory # 9783844397239
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THE ROLE OF BACTERIAL PROTEINASES IN GELATION DEFECT OF UHT MILK
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THE ROLE OF BACTERIAL PROTEINASES IN GELATION DEFECT OF UHT MILK
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THE ROLE OF BACTERIAL PROTEINASES IN GELATION DEFECT OF UHT MILK
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VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2011
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ISBN 13: 9783844397239
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THE ROLE OF BACTERIAL PROTEINASES IN GELATION DEFECT OF UHT MILK
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ISBN 13: 9783844397239
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Qaddoura KhaledQaddoura M.T. Khaled, Head of Food Microbiology Division/JFDA Msc, Food Microbiology & Food Safety / Jordan University of Science and Technology, 2007. Nutrition and Food Technology Section in Agricultural Engineers . Seller Inventory # 5477191
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THE ROLE OF BACTERIAL PROTEINASES IN GELATION DEFECT OF UHT MILK
Published by
LAP LAMBERT Academic Publishing Mai 2011, 2011
ISBN 10: 384439723X
ISBN 13: 9783844397239
New
Taschenbuch
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Ultra high temperature (UHT) is the common means of heat processing for safety and good keeping quality of milk as a microbiologically stable at room temperatures. Gelation is one of the major defects in UHT milk and milk products as it limits the shelf life of the product.It may frequently exhibit certain changes in the flavor and texture during Storage.Many studies have demonstrated that endogenous and bacterial proteinases play an important role in gelation of UHT milk. These enzymes are generally produced by psychrotrophic organisms that grow in milk during refrigerated storage like Pseudomonas and spore forming bacteria like Bacillus that survive heat treatment.To gain more information about the gelation phenomena in UHT milk the present study investigated the role of B. cereus and bacterial proteinases at different temperatures on the gelation of UHT milk. Several parameters that include Bacillus cells count, pH, and proteolysis assessment were monitored during storage.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 88 pp. Englisch. Seller Inventory # 9783844397239
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THE ROLE OF BACTERIAL PROTEINASES IN GELATION DEFECT OF UHT MILK : GELATION DEFECT OF UHT MILK
Published by
LAP LAMBERT Academic Publishing, 2011
ISBN 10: 384439723X
ISBN 13: 9783844397239
New
Taschenbuch
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Ultra high temperature (UHT) is the common means of heat processing for safety and good keeping quality of milk as a microbiologically stable at room temperatures. Gelation is one of the major defects in UHT milk and milk products as it limits the shelf life of the product.It may frequently exhibit certain changes in the flavor and texture during Storage.Many studies have demonstrated that endogenous and bacterial proteinases play an important role in gelation of UHT milk. These enzymes are generally produced by psychrotrophic organisms that grow in milk during refrigerated storage like Pseudomonas and spore forming bacteria like Bacillus that survive heat treatment.To gain more information about the gelation phenomena in UHT milk the present study investigated the role of B. cereus and bacterial proteinases at different temperatures on the gelation of UHT milk. Several parameters that include Bacillus cells count, pH, and proteolysis assessment were monitored during storage. Seller Inventory # 9783844397239
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THE ROLE OF BACTERIAL PROTEINASES IN GELATION DEFECT OF UHT MILK | GELATION DEFECT OF UHT MILK
Published by
LAP LAMBERT Academic Publishing, 2011
ISBN 10: 384439723X
ISBN 13: 9783844397239
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Taschenbuch
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Taschenbuch. Condition: Neu. THE ROLE OF BACTERIAL PROTEINASES IN GELATION DEFECT OF UHT MILK | GELATION DEFECT OF UHT MILK | Khaled Qaddoura (u. a.) | Taschenbuch | 88 S. | Englisch | 2011 | LAP LAMBERT Academic Publishing | EAN 9783844397239 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu. Seller Inventory # 106957687