Houlihan, A.V. (1992) Enzymatic activity other than lipase. Bulletin of the International Dairy Federation (271). pp. 21-25.
Publisher URL: http://www.fil-idf.org/content/default.asp?PageID=311
In this chapter, enzymes (other than lipase) which are present in cream are discussed. The effects of heat treatments on the activities of these enzymes are described. The influence of residual enzyme activiv, remaining after heating, on cream quality is also discussed.
|Additional Information:||© International Dairy Federation. Reprinted with permission. Original publication can be obtained from International Dairy Federation, Diamant Building, 80 Boulevard Auguste Reyers, 1030 Brussels. Belgium.|
|Keywords:||Enzymatic activity; Raw cream; Heating; Pasteurization.|
|Subjects:||Animal culture > Cattle > Dairy processing. Dairy products|
|Deposited On:||11 Jun 2004|
|Last Modified:||13 Aug 2010 15:08|
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