Evaluating Paenibacillus odorifer for its potential to reduce shelf life in reworked high-temperature, short-time fluid milk products

Rework is a common practice used in the dairy industry as a strategy to help minimize waste from processing steps or errors that might otherwise render the product unsaleable. Dairy processors may rework their high-temperature, short-time (HTST) fluid milk products up to code date (21 d) at a typica...

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Detalles Bibliográficos
Autores principales: Rush, Casey E., Johnson, Jared, Burroughs, Samantha, Riesgaard, Brandon, Torres, Alejandro, Meunier-Goddik, Lisbeth, Waite-Cusic, Joy
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Dairy Foods
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9623621/
https://www.ncbi.nlm.nih.gov/pubmed/36339734
http://dx.doi.org/10.3168/jdsc.2021-0168

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9623621/
https://www.ncbi.nlm.nih.gov/pubmed/36339734
http://dx.doi.org/10.3168/jdsc.2021-0168

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