Thermal inactivation of Bacillus cereus spores in micellar casein concentrates-effect of protein content and pH development

Dairy Science and Technology

Volumn 94, Issue 6, 2014, Pages 539-548

  Stoeckel, Marina ^a   Atamer, Zeynep ^a   Hinrichs, Jörg ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Bacillus cereus spores; Heat resistance; Micellar casein concentrate; Milk concentrate; Thermal treatment

Indexed keywords

BACTERIOLOGY; CASEIN; DAIRIES; HEAT RESISTANCE; HEAT TREATMENT; HEATING; PROTEINS; SPECIFIC HEAT;

BACILLUS CEREUS SPORES; BUFFERING CAPACITIES; DAIRY PROCESSING; MICELLAR CASEIN CONCENTRATE; MILK CONCENTRATE; PROTEIN CONCENTRATIONS; PROTEIN CONTENTS; THERMAL INACTIVATION;

BACILLUS CEREUS;

BACILLUS CEREUS;

EID: 84907735111     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-014-0178-1     Document Type: Article

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