THE ROLE OF BACTERIAL PROTEINASES IN GELATION DEFECT OF UHT MILK : GELATION DEFECT OF UHT MILK
Language: English
Published by LAP LAMBERT Academic Publishing, 2011
- Softcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 47.19
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Add to basketItem description from seller
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
- Title
- THE ROLE OF BACTERIAL PROTEINASES IN GELATION DEFECT OF UHT MILK : GELATION DEFECT OF UHT MILK
- Author
- Khaled Qaddoura
- Publisher
- LAP LAMBERT Academic Publishing
- Publication year
- 2011
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 10
- 384439723X
- ISBN 13
- 9783844397239
- Item weight
- 149 grams
- Dimensions
- 220x150x6 mm
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