Extended shelf life milk-advances in technology
نویسندگان
چکیده
منابع مشابه
Dairy Foods: Extended Shelf Life of Fluid Milk
This and earlier studies indicated that the casein genes are located in a mammalian specific genomic domain. This domain contains besides the casein genes a number of non-casein genes that share evolutionary ancestry, spatial expression patterns (mammary and salivary gland), and functional properties (secreted (phospho)-proteins, involvement in mineral homeostasis, and immune modulation). The p...
متن کاملOptimum Thermal Processing for Extended Shelf-Life (ESL) Milk
Extended shelf-life (ESL) or ultra-pasteurized milk is produced by thermal processing using conditions between those used for traditional high-temperature, short-time (HTST) pasteurization and those used for ultra-high-temperature (UHT) sterilization. It should have a refrigerated shelf-life of more than 30 days. To achieve this, the thermal processing has to be quite intense. The challenge is ...
متن کاملShelf life as requirement for quality of milk products
In the complete assessment of the quality of milk and milk products, one of the important elements influencing the quality of the product is its storage stability e.g. shelf life. The quality is not a matter of choice, but impertive for survival on the market due to economical reasons as well as international regulations. Durability of a product is the consequence of the collection of milk, pro...
متن کاملExtended Shelf Life Refrigerated Foods: Microbiological Quality and Safety
quality and safety. Extended shelf life refrigerated foods are foods that have received minimal processing or precooking and have an enhanced but limited shelf life; refrigeration is a key preservation measure. These foods include conventional products, such as luncheon meats and cured meats, as well as a new generation of partially processed refrigerated foods (NFPA, 1988) such as meat, seafoo...
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Electrospinning is a simple and versatile technique that relies on the electrostatic repulsion between surface charges to continuously draw nanofibers from a viscoelastic fluid. Electrospinning can generate nanofibers with a number of secondary structures. Surface and/or interior of nanofibers can be functionalized with molecular species or nanoparticles during or after an electrospinning proce...
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ژورنال
عنوان ژورنال: International Journal of Dairy Technology
سال: 2006
ISSN: 1364-727X,1471-0307
DOI: 10.1111/j.1471-0307.2006.00247.x