The Influence of Psychrotrophs on the Protein Content of Whey
- 1 October 1977
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 10 (4) , 269-271
- https://doi.org/10.1016/s0315-5463(77)73547-3
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Effect of Psychrotrophic Bacteria from Raw Milk on Milk Proteins and Stability of Milk Proteins to Ultrahigh Temperature TreatmentJournal of Dairy Science, 1976
- Heat Resistant Proteases Produced in Milk by Psychrotorophic Bacteria of Dairy OriginJournal of Dairy Science, 1975
- The Influence of the Bacterial Quality of Milk on the Properties of Dairy Products. A ReviewCanadian Institute of Food Science and Technology Journal, 1974
- Reduction of Shelf-life of Dairy Products by a Heat-stable Protease from Pseudomonas Fluorescens P26Journal of Dairy Science, 1973
- A Heat Stable Microbial Proteolytic Enzyme Produced in MilkCanadian Institute of Food Science and Technology Journal, 1972
- PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENTJournal of Biological Chemistry, 1951