排序方式: 共有1条查询结果,搜索用时 0 毫秒
1
1.
WOLFGANG HOFFMANN CHRISTIAN KIESNER INGRID CLAWIN-RÄDECKER DIERK MARTIN KURT EINHOFF PETER CHRISTIAN LORENZEN HANS MEISEL PHILIPP HAMMER GERTRAUD SUHREN PAUL TEUFEL 《International Journal of Dairy Technology》2006,59(4):229-235
Extended shelf life (ESL) milk was processed with integrated microfiltration (pore size 1.4 µm). The germ-enriched retentate was not used for the final whole milk. Microfiltration led only to a negligible change in the content of the main components of the ESL product compared with the source milk. The total protein was only slightly decreased (0.02–0.03%) and the ratio of the protein fractions was unchanged within the measurement accuracy. The furosine content of the isolated fat globuline membrane fraction could be used as a diagnostic to prove cream had been subjected to high-temperature treatment. The shelf life of the ESL milk was distinctly prolonged compared to HTST-pasteurized milk. 相似文献
1