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Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation
Marianne Hammershøj,
Anni Bygvrå Hougaard
, Jannie Steensig Vestergaard, Ole Poulsen,
Richard Ipsen
11
Citationer (Scopus)
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Keyphrases
Pasteurization
100%
Bovine Milk
100%
Enzyme Activity
100%
Milk Enzymes
100%
Whey Protein Denaturation
100%
Milk
33%
Direct Heat Treatment
33%
Skim Milk
33%
Indigenous Enzymes
33%
Xanthine Oxidase
33%
Alkaline Phosphatase
33%
Fat Globule Size
33%
β-lactoglobulin (β-Lg)
33%
Lactoperoxidase
33%
Heat Conditions
33%
Steam Infusion
33%
Main Determinants
33%
Holding Time
33%
Milk Type
33%
Indirect Heating
33%
Full-fat
33%
Denaturation Rate
33%
Protein-protein Interaction
33%
Glutamyl Transpeptidase
33%
Food Science
Bovine Milk
100%
Whey Protein Denaturation
100%
Milk Enzyme
100%
Pasteurization
100%
Lactoglobulin
33%
Milk Fat Globules
33%
Fat Globule Size
33%
Milk Type
33%