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Heat stability of milk and concentrated milk

✍ Scribed by D.Donald Muir

Publisher
Elsevier Science
Year
1985
Tongue
English
Weight
906 KB
Volume
17
Category
Article
ISSN
0020-711X

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πŸ“œ SIMILAR VOLUMES

Enzymic differentiation between curds of
Enzymic differentiation between curds of heated and raw milk II. Milk peroxidase
✍ K. C. Guha; B. R. Roy πŸ“‚ Article πŸ“… 1973 πŸ› John Wiley and Sons 🌐 English βš– 290 KB

## Abstract Unlike phosphatase, peroxidase, once destroyed by heating of milk, is not regenerated by the acidity or microbial growth of curd formation or by reasonable ageing. This reveals that curd‐forming micro‐organisms do not have or form peroxidase. The test was repeated in various heating con