Shelf-stable milk products: Impact of bacterial spores, peptidases from Pseudomonas, and plasmin
Seiten
2017
Dr. Hut (Verlag)
9783843931601 (ISBN)
Dr. Hut (Verlag)
9783843931601 (ISBN)
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The control and extension of the shelf-life, and the prevention of product deterioration before the end of the shelf-life of liquid milk products shelf-stable without refrigeration are major challenges for the dairy industry. If present in the final product, the growth of microorganisms and the activity of heat-stable proteolytic enzymes limit the shelf-life of shelf-stable milk products such as UHT milk because of product deterioration during storage. Therefore, in this thesis, the impact of bacterial spores, plasmin (milk-indigenous peptidase), and peptidases of Pseudomonas in shelf-stable liquid milk product processing was examined.
| Erscheinungsdatum | 03.07.2017 |
|---|---|
| Reihe/Serie | Lebensmitteltechnologie |
| Verlagsort | München |
| Sprache | englisch |
| Maße | 148 x 210 mm |
| Gewicht | 248 g |
| Einbandart | Paperback |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Schlagworte | Milk Products • plasmin • Pseudomonas |
| ISBN-13 | 9783843931601 / 9783843931601 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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