An alternative heat treatment for milk pasteurization in Cameroon

International Journal of Dairy Technology

Volumn 55, Issue 1, 2002, Pages 40-43

  Kameni, A ^a   Imele, H ^b   Mbanya, N J ^b  

^a INSTITUTE OF AGRICULTURAL RESEARCH FOR DEVELOPMENT IRAD   (Cameroon)

^b NONE   (Cameroon)

Author keywords

Cameroon; Heat treatment; Milk; Pasteurization; Peroxidase

Indexed keywords

PEROXIDASE;

CAMEROON; CONFERENCE PAPER; FOOD SAFETY; HEAT TREATMENT; MILK; PASTEURIZATION; PRIORITY JOURNAL; SURVIVAL RATE;

EID: 0036323424     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1364-727X.2001.00038.x     Document Type: Conference Paper

References (17)

1. Enzymic coagulation of milks after different heat treatment
2. Effects of heat treatment and post treatments holding time on rennet clotting of milk
3. Effects of temperature on the recovery of milk solids into cheese
4. Death rates of bacterial spores: Mathematical models
5. Tailing of survival curves of bacteria spores