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THE ROLE OF BACTERIAL PROTEINASES IN GELATION DEFECT OF UHT MILK: GELATION DEFECT OF UHT MILK - Brossura
Sinossi
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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L'autore
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
Product Description
Book by Qaddoura Khaled Shaker Reyad Jaradat Zeyad
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THE ROLE OF BACTERIAL PROTEINASES IN GELATION DEFECT OF UHT MILK
Editore:
LAP LAMBERT Academic Publishing Mai 2011, 2011
ISBN 10: 384439723X
ISBN 13: 9783844397239
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
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Taschenbuch. Condizione: 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. Codice articolo 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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ISBN 13: 9783844397239
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Condizione: New. Print on Demand pp. 88 2:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on Creme w/Gloss Lam. Codice articolo 131714654
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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
ISBN 10: 384439723X
ISBN 13: 9783844397239
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Condizione: New. PRINT ON DEMAND pp. 88. Codice articolo 18128872843
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THE ROLE OF BACTERIAL PROTEINASES IN GELATION DEFECT OF UHT MILK
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LAP LAMBERT Academic Publishing, 2011
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Condizione: 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 . Codice articolo 5477191
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THE ROLE OF BACTERIAL PROTEINASES IN GELATION DEFECT OF UHT MILK
Editore:
LAP LAMBERT Academic Publishing Mai 2011, 2011
ISBN 10: 384439723X
ISBN 13: 9783844397239
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Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germania
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Taschenbuch. Condizione: 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. Codice articolo 9783844397239
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THE ROLE OF BACTERIAL PROTEINASES IN GELATION DEFECT OF UHT MILK : GELATION DEFECT OF UHT MILK
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LAP LAMBERT Academic Publishing, 2011
ISBN 10: 384439723X
ISBN 13: 9783844397239
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Da: AHA-BUCH GmbH, Einbeck, Germania
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Taschenbuch. Condizione: 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. Codice articolo 9783844397239
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THE ROLE OF BACTERIAL PROTEINASES IN GELATION DEFECT OF UHT MILK | GELATION DEFECT OF UHT MILK
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LAP LAMBERT Academic Publishing, 2011
ISBN 10: 384439723X
ISBN 13: 9783844397239
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Da: preigu, Osnabrück, Germania
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Taschenbuch. Condizione: 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: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. Codice articolo 106957687
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