메뉴 건너뛰기




Volumn 34, Issue 5, 2001, Pages 329-333

Influence of Bacterial Cell Population and pH on the Color of Nonfat Milk

Author keywords

Nonfat milk; appearance; colorimetry

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOCOCCUS LACTIS; PROPIONIBACTERIUM FREUDENREICHII;

EID: 0035560073     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2001.0781     Document Type: Article
Times cited : (20)

References (11)
  • 1
    • 0005967534 scopus 로고    scopus 로고
    • Effects of fermentation on the color of skim milk
    • BREWER J. L., RANKIN S. A. Effects of fermentation on the color of skim milk. Journal of Dairy Science. 80:1997;D140.
    • (1997) Journal of Dairy Science , vol.80 , pp. 140
    • Brewer, J.L.1    Rankin, S.A.2
  • 3
    • 0002332847 scopus 로고
    • Hedonic responses to dairy products: Effects of fat levels, label information, and risk perception
    • LIGHT A., HEYMAN H., HOLT D. L. Hedonic responses to dairy products: effects of fat levels, label information, and risk perception. Food Technology. 46:1992;54-57.
    • (1992) Food Technology , vol.46 , pp. 54-57
    • Light, A.1    Heyman, H.2    Holt, D.L.3
  • 4
    • 85010576715 scopus 로고
    • The influence of fat on the sensory properties, viscosity, and color of lowfat milk
    • PHILLIPS L. G., MCGRIFF M. L., BARBANO D. M., LAW-LESS H. A. The influence of fat on the sensory properties, viscosity, and color of lowfat milk. Journal of Dairy Science. 78:1995;1258-1266.
    • (1995) Journal of Dairy Science , vol.78 , pp. 1258-1266
    • Phillips, L.G.1    McGriff, M.L.2    Barbano, D.M.3    Law-Less, H.A.4
  • 5
    • 0006018334 scopus 로고    scopus 로고
    • Influence of protein standardization by ultrafiltration (UF) on the viscosity, color, and sensory properties of skim and 1% milk
    • QUIÑONES H. J., BARBANO D. M., PHILLIPS L. G. Influence of protein standardization by ultrafiltration (UF) on the viscosity, color, and sensory properties of skim and 1% milk. Journal of Dairy Science. 79:1996;D131.
    • (1996) Journal of Dairy Science , vol.79 , pp. 131
    • Quiñones, H.J.1    Barbano, D.M.2    Phillips, L.G.3
  • 6
    • 0005963578 scopus 로고    scopus 로고
    • Color of nonfat fluid milk as affected by fermentation
    • RANKIN S. A., BREWER J. L. Color of nonfat fluid milk as affected by fermentation. Journal of Food Science. 63:1998;178-180.
    • (1998) Journal of Food Science , vol.63 , pp. 178-180
    • Rankin, S.A.1    Brewer, J.L.2
  • 9
    • 0023287003 scopus 로고
    • Selection of milks with varying fat contents and related overall liking, attitudes, scores and intentions
    • TUORILA H. Selection of milks with varying fat contents and related overall liking, attitudes, scores and intentions. Appetite. 8:1987;1.
    • (1987) Appetite , vol.8 , pp. 1
    • Tuorila, H.1
  • 10
    • 0006006861 scopus 로고
    • Effects of changing the fat and nonfat solids of milk
    • WAHID-UL-HAMID S. S., MANUS L. J. Effects of changing the fat and nonfat solids of milk. Journal of Dairy Science. 43:1960;1430-1434.
    • (1960) Journal of Dairy Science , vol.43 , pp. 1430-1434
    • Wahid-Ul-Hamid, S.S.1    Manus, L.J.2
  • 11
    • 85025797643 scopus 로고
    • On the stability of casein micelles
    • WALSTRA P. On the stability of casein micelles. Journal of Dairy Science. 73:1990;1965-1979.
    • (1990) Journal of Dairy Science , vol.73 , pp. 1965-1979
    • Walstra, P.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.