Preservation of the microbiological and biochemical quality of raw milk by carbon dioxide addition : A pilot-scale study
- Author
- RUAS-MADIEDO, P1 ; BADA-GANCEDO, J. C1 ; FERNANDEZ-GARCIA, E1 ; GONZALES DE LLANO, D1 ; DE LOS REYES-GAVILAN, C. G1
[1] Instituto de Productos Lácteos de Asturias (CSIC), Crta. de Infiesto s/n, 33300 Villaviciosa, Spain - Source
Journal of food protection. 1996, Vol 59, Num 5, pp 502-508 ; ref : 31 ref
- CODEN
- JFPRDR
- ISSN
- 0362-028X
- Scientific domain
- Food science technology
- Publisher
- International Association of Milk, Food and Environmental Sanitarians, Des Moines, IA
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Acidification Carbone dioxyde Composition chimique Durée conservation Dégazage sous vide Echelle pilote Lait cru Microflore Pasteurisation Propriété organoleptique Qualité Traitement chimique Traitement thermique
- Keyword (en)
- Acidification Carbon dioxide Chemical composition Shelf life Vacuum degassing Pilot plant scale Raw milk Microflora Pasteurization Organoleptic properties Quality Chemical treatment Heat treatment
- Keyword (es)
- Acidificación Carbono dióxido Composición química Tiempo conservación Desgaseado en vacío Escala piloto Leche cruda Microflora Pasteurización Propiedad organoléptica Calidad Tratamiento químico Tratamiento térmico
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3089643
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.4315/0362-028X-59.5.502 
https://dx.doi.org/10.4315/0362-028X-59.5.502
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