EFFECT OF STORAGE OF RAW AND PASTEURIZED GOATS MILK ON FLAVOR ACCEPTABILITY, PSYCHROTROPHIC BACTERIAL COUNT, AND CONTENT OF ORGANIC-ACIDS

被引：9

作者：

GUY, EJ ^{[1
]}

HICKS, KB ^{[1
]}

FLANAGAN, JF ^{[1
]}

FOGLIA, TA ^{[1
]}

HOLSINGER, VH ^{[1
]}

机构：

[1] USDA ARS,EASTERN REG RES CTR,PHILADELPHIA,PA 19118

来源：

JOURNAL OF FOOD PROTECTION | 1985年 / 48卷 / 02期

关键词：

D O I：

10.4315/0362-028X-48.2.122

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：122 / 129

页数：8

共 15 条

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[3] KEEPING QUALITY AND FLAVOR, AND MICROORGANISMS, PROTEASES AND LIPASES IN RAW COW AND GOAT MILK AT COLLECTION AND AFTER STORAGE [J].

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[4]

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[5]

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[6] SHELF-LIFE OF PASTEURIZED FLUID MILK AS AFFECTED BY AGE OF RAW-MILK [J].

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CALDWELL, CA .

JOURNAL OF DAIRY SCIENCE, 1982, 65 (12) :2233-2236

[7] RELATIONSHIP OF PROTEASE ACTIVITY TO SHELF-LIFE OF SKIM AND WHOLE MILK [J].

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BODINE, AB .

JOURNAL OF DAIRY SCIENCE, 1982, 65 (12) :2237-2240

[8]

JENSEN N, 1980, FOOD TECHNOL AUST, V32, P336

[9]

LYTHGOE HERMANN C., 1940, JOUR DAIRY SCI, V23, P1097, DOI 10.3168/jds.S0022-0302(40)95597-7

[10] HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHIC DETERMINATION OF ORGANIC-ACIDS IN DAIRY-PRODUCTS [J].

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GREEN, DE .

JOURNAL OF FOOD SCIENCE, 1981, 46 (01) :52-57

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