Effect of Homogenization Pressure on Plasmin Activity and Mechanical Stress-Induced Fat Aggregation of Commercially Sterilized Ultra High Temperature Milk during Storage

Commercially sterilized ultra high temperature (UHT) milk was manufactured at different homogenization pressures (20, 25, and 30 MPa), and changes in fat particle size, mechanical stress-induced fat aggregation, plasmin activity, and lipid oxidation were monitored during ambient storage of the UHT m...

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Detalles Bibliográficos
Autores principales: Kim, Sun-Chul, Yun, So-Yul, Ahn, Na-Hyun, Kim, Seong-Min, Imm, Jee-Young
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7492180/
https://www.ncbi.nlm.nih.gov/pubmed/32968726
http://dx.doi.org/10.5851/kosfa.2020.e48

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7492180/
https://www.ncbi.nlm.nih.gov/pubmed/32968726
http://dx.doi.org/10.5851/kosfa.2020.e48

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