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THE ROLE OF BACTERIAL PROTEINASES IN GELATION DEFECT OF UHT MILK: GELATION DEFECT OF UHT MILK - Brossura
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
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Book by Qaddoura Khaled Shaker Reyad Jaradat Zeyad
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- EditoreLAP LAMBERT Academic Publishing
- Data di pubblicazione2011
- ISBN 10 384439723X
- ISBN 13 9783844397239
- RilegaturaCopertina flessibile
- Numero di pagine88
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THE ROLE OF BACTERIAL PROTEINASES IN GELATION DEFECT OF UHT MILK: GELATION DEFECT OF UHT MILK
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(2011)
ISBN 10: 384439723X
ISBN 13: 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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Descrizione libro 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 GELATION DEFECT OF UHT MILK
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(2011)
ISBN 10: 384439723X
ISBN 13: 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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Descrizione libro 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
Editore:
LAP LAMBERT Academic Publishing
(2011)
ISBN 10: 384439723X
ISBN 13: 9783844397239
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Descrizione libro PAP. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Codice articolo L0-9783844397239
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THE ROLE OF BACTERIAL PROTEINASES IN GELATION DEFECT OF UHT MILK
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(2011)
ISBN 10: 384439723X
ISBN 13: 9783844397239
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Descrizione libro 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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