دورية أكاديمية
Processing of extended shelf life milk using microfiltration.
| العنوان: | Processing of extended shelf life milk using microfiltration. |
|---|---|
| المؤلفون: | Hoffmann, Wolfgang, Kiesner, Christian, Clawin-Rädecker, Ingrid, Martin, Dierk, Einhoff, Kurt, Lorenzen, Peter Christian, Meisel, Hans, Hammer, Philipp, Suhren, Gertraud, Teufel, Paul |
| المصدر: | International Journal of Dairy Technology; Nov2006, Vol. 59 Issue 4, p229-235, 7p, 4 Diagrams, 2 Charts, 3 Graphs |
| مصطلحات موضوعية: | DAIRY products, SHELF-life dating of food, PASTEURIZATION of milk, MILK microbiology, MICROBACTERIUM lacticum |
| مستخلص: | Extended shelf life (ESL) milk was processed with integrated microfiltration (pore size 1.4 µm). The germ-enriched retentate was not used for the final whole milk. Microfiltration led only to a negligible change in the content of the main components of the ESL product compared with the source milk. The total protein was only slightly decreased (0.02–0.03%) and the ratio of the protein fractions was unchanged within the measurement accuracy. The furosine content of the isolated fat globuline membrane fraction could be used as a diagnostic to prove cream had been subjected to high-temperature treatment. The shelf life of the ESL milk was distinctly prolonged compared to HTST-pasteurized milk. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: | Complementary Index |
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