Pasteurization and changes of casein and free amino acid contents of bovine milk by low-pressure CO2 microbubbles

LWT

Volumn 71, Issue , 2016, Pages 221-226

  Kobayashi, F ^a   Odake, S ^a   Miura, T ^a   Akuzawa, R ^a  

^a NIPPON VETERINARY AND LIFE SCIENCE UNIVERSITY   (Japan)

Author keywords

Bovine milk; Casein; Free amino acid; Low pressure carbon dioxide microbubbles

Indexed keywords

AEROBIC BACTERIA; AMINO ACIDS; CARBON DIOXIDE; CASEIN; ESCHERICHIA COLI; HEATING; MAMMALS; MIXING; SODIUM CHLORIDE;

BOVINE MILK; FREE AMINO ACIDS; INACTIVATION EFFICIENCY; INCREASING TEMPERATURES; MICROBUBBLES; MIXING VESSELS; PHYSIOLOGICAL SALINE; TWO STAGE SYSTEM;

DAIRIES;

EID: 84977596489     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.03.042     Document Type: Article

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