ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1992.tb01714.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

The relationship between the denaturation of β‐lactoglobulin (β‐lg) and the deposition of milk constituents in a heat exchanger was investigated. Experiments were carried out on a plate heat exchanger with skim milk by applying different temperature‐time combinations in the temperature range 70 to 122°C. The aggregation of β‐lg was measured by high performance gel permeation chromatography, and the amount of deposits on the plates of the heat exchanger was determined by chemical oxygen demand measurements. Based on the results of the experiments, a fouling model at temperatures up to 100°C is proposed and some measures to reduce the amount of deposits by more than 5

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1992.tb01715.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1992.tb01716.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1992.tb01717.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1992.tb01718.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

The chromogenicLimulusamoebocyte lysate (LAL) assay may be used to distinguish between ultra high temperature (UHT) and in‐container sterilized (ICS) milks, when applied to samples which have received an additional heat treatment of 100°C for 10 minutes. This heat treatment resulted in a significant increase (p<0.001) in the availability of lipopolysaccharides in ICS milks which did not occur in UHT milk samples. This method for distinguishing between these milk types is, however, limited to samples whose sera require extensive dilution prior to testing. This possibly reflects the calcium levels prese

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1992.tb01719.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

Twelve commercial samples of cheddar cheese were characterized by a sensory panel comprising 24 highly experienced judges. The cheeses represented normal cheddar cheese readily available to the consumer and ranged in labelled maturity from mild to extra‐mature. Sensory data were collected by Quantitative Descriptive Analysis in such a way that carryover and order of tasting effects were defined. Statistical analysis for 23 separate sensory attributes estimated sample effects using the Residual Maximum Likelihood technique. Simplification of the results was then achieved by multivariate analysis. The panel's perception of maturity did not always agree with that implied by the label. However, it was shown that perceived maturity was closely associated with the intensity of cheddar flavour and with mouth‐coating character. A number of secondary associations were also no

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1992.tb01720.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1992.tb01721.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY