DAIRY-PRODUCTS - TECHNOLOGY

被引：0
作者：
BANKS, W
机构：
来源：
JOURNAL OF THE SOCIETY OF DAIRY TECHNOLOGY | 1993年 / 46卷 / 03期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The paper deals with methods of prolonging the storage life of milk at creameries and then with technologies that have been mooted as possible alternatives to conventional heat exchangers. Postpasteurization contamination is dealt with briefly. In the case of cheese and spray drying, it is pointed out that the technology may have outreached the supporting science. The use of the microfluidizer, as opposed to the conventional valve homogenizer, is discussed. Finally, the current state of research aimed at decreasing the cholesterol level of milk is summarized.
引用
收藏
页码：83 / 86
页数：4
相关论文
共 23 条
[1]  
BANKS J M, 1988, Food Microbiology (London), V5, P9, DOI 10.1016/0740-0020(88)90003-2
[2]  
BANKS JM, 1985, J SOC DAIRY TECHNOL, V38, P27, DOI 10.1111/j.1471-0307.1985.tb00536.x
[3]  
BANKS JM, 1987, MILCHWISSENSCHAFT, V42, P212
[4]  
BANKS JM, 1986, DAIRY IND INT, V51, P31
[5]  
BANKS JM, 1992, TECHNOLOGY DAIRY PRO
[6]  
Banks W., 1988, ADV FOOD EMULSIONS F, P257
[7]  
BAUDREAU A, 1991, UTILIZATION MILKFAT
[8]  
BAUTISTA DA, 1993, MILK IND, V95, P9
[9]  
BUCHSELBERGER HG, 1986, Z LEBENSMITTEL, V37, P420
[10]  
Cheftel J. C., 1991, Industries Alimentaires et Agricoles, V108, P141
123