UHT milk processing and effect of plasmin activity on shelf life: A review

Comprehensive Reviews in Food Science and Food Safety

Volumn 10, Issue 5, 2011, Pages 251-268

  Chavan, Rupesh S ^a   Chavan, Shraddha Rupesh ^b   Khedkar, Chandrashekar D ^c   Jana, Atanu H ^d  

^a GCMMF Ltd   (India)

^b NATIONAL INSTITUTE OF FOOD TECHNOLOGY ENTREPRENEURSHIP AND MANAGEMENT   (India)

^c PVNRTVU   (India)

^d SMC College of Dairy Science   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ASEPTIC PACKAGING; CUSTOMER PREFERENCES; ENZYME LINKED IMMUNOSORBENT ASSAY; EXTENDED SHELF LIVES; HIGH-PRESSURE TREATMENT; LOW TEMPERATURES; LOWER ENERGIES; MAJOR FACTORS; MILK COMPOSITION; MILK PRODUCTION; SENSORY ATTRIBUTES; SHELF LIFE; STEAM INJECTION; STORAGE PERIODS; STORAGE TEMPERATURES; UHT MILK; ULTRAHIGH TEMPERATURE; UNDESIRABLE EFFECTS;

CATALYSTS; COAGULATION; GELATION; LIQUID CHROMATOGRAPHY;

ENZYME ACTIVITY;

EID: 80051900004     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/j.1541-4337.2011.00157.x     Document Type: Review

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