ShareLIPOLYSIS OF MILK AND DAIRY PRODUCTS. STUDY OF THE INFLUENCE OF COOLING ON THE STRUCTURE OF MILK FAT.
[In German. / En allemand.]
Author(s) : KIRST E.
Type of article: Article
Summary
THE EFFECT OF COOLING ON MILK FAT IS DETERMINED BY TITRATION OF TOTAL FREE LIPIDS AND FREE FATTY ACIDS. LIPOLYSIS IS LOWER IN CONTINUOUS COOLING THAN DURING COLD STORAGE. IT IS INCREASED BY SUCCESSIVE HEATING AND COOLING.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1981-1261
- Languages: German
- Source: Lebensmittelindustrie - vol. 27 - n. 10
- Publication date: 1980
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Milk; Lipolysis; Lipid; Chilling; Dairy product; Fatty acid
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EFFECT OF CHILLING ON THE CONTENT OF FREE FATTY...
- Author(s) : RENNER E., SHAHIN Y.
- Date : 1982
- Languages : German
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INTERACTION OF FACTORS WHICH INFLUENCE THE EXTE...
- Author(s) : NEEDS E. C., ANDERSON M., MORANT S. V.
- Date : 1986
- Languages : English
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EFFECT OF COOLING AND OF MECHANICAL STRESSES ON...
- Author(s) : HERBST K. D., ROINER F., THORMAHLEN H.
- Date : 1984
- Languages : German
- Source: Dtsch. Milchwirtsch. - vol. 35 - n. 19
View record
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EFFECT OF THE FAT COMPOSITION OF MILK ON LIPOLY...
- Author(s) : KIRST E., WESTPHAL G.
- Date : 1983
- Languages : German
- Source: Nahrung - vol. 27 - n. 1
View record
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Effects of long-term deep-freeze storage on the...
- Author(s) : NEEDS E. C.
- Date : 1992
- Languages : English
- Source: Asian J. Dairy Res. - vol. 59 - n. 1
View record