Changes of microbiological and physicochemical properties in Chinese infant formula caused by high heat treatment applied on concentrated milk

In 2010, China published highly strict food safety standard for infant formula (GB 10765 2010 ). However, many manufacturers in China found it difficult to meet the new microbiological standard. The aim of this study was to find the appropriate processing conditions for producing Chinese infant milk...

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Veröffentlicht in:	Dairy science & technology 2012-11, Vol.92 (6), p.719-733
Hauptverfasser:	Liu, Guanchen, Li, Yan, Cao, Jialu, Ren, Dongyan, Yuan, Dongdong, Zhang, Liebing
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Biological and medical sciences Chemistry Chemistry and Materials Science Food and Nutrition Food engineering Food industries Food Science Fundamental and applied biological sciences. Psychology Life Sciences Microbiology Milk and cheese industries. Ice creams
Online-Zugang:	Volltext
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