Hostname: page-component-77c89778f8-fv566 Total loading time: 0 Render date: 2024-07-18T16:14:56.975Z Has data issue: false hasContentIssue false
  • English
  • Français

Changes in the fractions of carbohydrates and whey proteins during heat treatment of milk acidified with carbon dioxide

Published online by Cambridge University Press:  01 June 2009

Agustin Olano ,
Marta M. Calvo ,
Esperanza Troyano  and
Lourdes Amigo
Agustin Olano
Affiliation:
Instistutos de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, España
Marta M. Calvo
Affiliation:
Instistutos de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, España
Esperanza Troyano
Affiliation:
Instistutos de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, España
Lourdes Amigo
Affiliation:
Instistutos de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, España
Get access Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Short Communications
Information
Journal of Dairy Research , Volume 59 , Issue 1 , February 1992 , pp. 95 - 99
Copyright
Copyright © Proprietors of Journal of Dairy Research 1992

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Amigo, L., Ibañez, I., Fernandez, C., Santa-Maria, G. & Ramos, M. 1989 Comparison of an electrophoretie and an immunological method for the determination of goat and cow milk in cheese. Milchwissenschaft 44 215–218Google Scholar
Andrews, G. 1989 Lactulsose in heated milk International Dairy Federation Bulletin no. 238 45–52Google Scholar
Blakesley, R. W. & Boezi, J. A. 1977 A new staining technique for proteins in polyacrylamide gels using Coomassie Brilliant Blue G–250. Analytical Biochemistry 82 580–582CrossRefGoogle Scholar
Burton, H. 1984 Reviews of the progress of Dairy Science: The bacteriological, chemical, biochemical and physical changes that occur in milk at temperatures of 100–150 °C. Journal of Dairy Research 51 341–303CrossRefGoogle Scholar
Eie, T., Rysstad, G. & Castberg, H. B. 1987 CO2-treatment of milk for condensation and drying. North European Dairy Journal 53 95–104Google Scholar
Glaeser, H., Deiniiart, M., Strobel, U. & Garnreiter, F. 1985 [Inhibition of growth of microorganisms in raw milk by gassing with N2, CO2 or N2/CO2 mixtures.] Deutsche Molkerei-Zeitung 106 678, 680–684Google Scholar
King, A. D. & Nagel, C. W. 1967 Growth inhibition of a Pseudomonas by carbon dioxide. Journal of Food Science 32 575–579CrossRefGoogle Scholar
Martínez-Castro, I. & Olano, A. 1980 Influence of thermal processing on carbohydrate composition of milk. Formation of epilactose. Milchwissenschaft 35 5–8Google Scholar
Olano, A., Calvo, M. M., Ramos, M. & Morris, F. 1989 Carbohydrate and whey protein composition of dried milk as a possible criterion of heat treatment, intensity. Milchwissenschaft 44 80–82Google Scholar
Resmini, P., Pellegrino, L., Hogenboom, J. A. & Andreini, R. 1989 Thermal denaturation of whey protein in pasteurized milk. Fast evaluation by HPLC. Italian. Journal of Food Science 1 51–62Google Scholar
Roberts, R. F. & Torrey, G. S. 1988 Inhibition of psychrotrophic bacterial growth in refrigerated milk by addition of carbon dioxide. Journal of Dairy Science 71 52–60CrossRefGoogle Scholar
Van Den Bedem, J. W. & Leenheer, J. 1988 Heat treatment classification of low heat and extra low heat skim milk powder by HPLC. Netherlands Milk and Dairy Journal 42 345–350Google Scholar