Effect of aeration on extracellular enzyme synthesis by psychrotrophs growing in milk during refrigerated storage

Aerating milk markedly reduced proteolysis but increased lipolysis during storage at 6°C. The increase in lipolysis was due to native milk lipoprotein lipase, and aeration conditions could be modified to overcome this deleterious effect. The decrease in proteolysis was due primarily to a decrease in...

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Veröffentlicht in:	Journal of food protection 1984-09, Vol.47 (9), p.697-702
Hauptverfasser:	GRIFFITHS, M. W, PHILLIPS, J. D
Format:	Artikel
Sprache:	eng
Schlagworte:	aeracion aeration Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology lait leche milk Milk and cheese industries. Ice creams proteasas protease proteases
Online-Zugang:	Volltext
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