Effect of addition of CO2 to raw milk on quality of UHT-treated milk

Journal of Dairy Science

Volumn 95, Issue 8, 2012, Pages 4256-4262

  Vianna, P C B ^a   Walter, E H M ^b   Dias, M E F ^c   Faria, J A F ^c   Netto, F M ^c   Gigante, M L ^c  

^a UNIVERSIDADE NORTE DO PARANÁ   (Brazil)

^b EMBRAPA CERRADOS   (Brazil)

^c UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Carbon dioxide; Proteolysis; Psychrotrophic bacteria; UHT milk

Indexed keywords

CARBON DIOXIDE; FATTY ACID;

ANIMAL; ARTICLE; BACTERIAL COUNT; CHEMISTRY; FOOD PRESERVATION; METHODOLOGY; MICROBIOLOGY; MILK; STANDARD; STATISTICAL MODEL;

ANIMALS; CARBON DIOXIDE; COLONY COUNT, MICROBIAL; FATTY ACIDS, NONESTERIFIED; FOOD PRESERVATION; LINEAR MODELS; MILK;

PSEUDOMONAS;

EID: 84864052595     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2012-5387     Document Type: Article

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