Quality characteristics and plasmin activity of thermosonicated skim milk and cream

Journal of Dairy Science

Volumn 98, Issue 10, 2015, Pages 6678-6691

  Vijayakumar, S ^a   Grewell, D ^b   Annandarajah, C ^b   Benner, L ^c   Clark, S ^c  

^a Promotion In Motion Inc   (United States)

^b Iowa State University   (United States)

^c IOWA STATE UNIVERSITY   (United States)

Author keywords

Bacteria; Sensory; Shelf life; Ultrasound

Indexed keywords

GLYCOLIPID; GLYCOPROTEIN; MILK FAT GLOBULE; PLASMIN;

ANALYSIS; ANIMAL; CHEMISTRY; DAIRY PRODUCT; FOOD QUALITY; HEAT; MICROBIOLOGY; MILK; ODOR; PROCEDURES; ULTRASOUND; VISCOSITY;

ANIMALS; CULTURED MILK PRODUCTS; FIBRINOLYSIN; FOOD QUALITY; GLYCOLIPIDS; GLYCOPROTEINS; HOT TEMPERATURE; MILK; ODORS; SONICATION; VISCOSITY;

EID: 84942552004     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2015-9429     Document Type: Article

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