Characterizing Milk Flavors
نویسندگان
چکیده
منابع مشابه
Heavy Flavors*
Working Group Members: A. Abashian, Y. Arad, V. Barger, B. Barnett, D. Berley, C. Bromberg, C. Buchanan, J. Butler, L. Chau, J. Collins B. Cox, N. Deshpande, I. Dunietz, G. Feldman, F. Gilman, N. Glover, T. Gottschalk, G. Hanson, D. Hedin, S. Heppelmann, L. Jones, D. Judd, H. Kagan, J. Merlo, B. Milliken, M. Mishina, D. Morris, A. Odian, F. Paige, R. Panvini, L. Price, J. Ralston, D. Reeder, R....
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Background: Pseudomonads play a major role in the spoilage of UHT processed dairy products, due to their growth-related protease production in raw milk. Results: To assess the off-flavor generating capacity of these AprX proteases in milk after UHT-processing, six major milk spoiling Pseudomonas groups were investigated. Sensory evaluation of the different processed milk samples showed large di...
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Although the chemical, physical, and nutritional properties of bovine milk have been extensively studied, only a few studies have attempted to characterize milk-synthesizing genes using RNA-seq data. RNA-seq data was collected from 21 Holstein samples, along with group information about milk production ability; milk yield; and protein, fat, and solid contents. Meta-analysis was employed in orde...
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متن کاملLifetimes of Heavy Flavors*
This paper reviews recent experimental results on the lifetimes of the tau lepton and charmed and &flavored hadrons, and discusses the physical significance of these measurements. Presented at the Physics in Collision IV Conference Santa Cruz, California, August 22 24, 1984 * Work supported by the Department of Energy, contract DE-AC03-76SF00515.
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1978
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(78)83736-9