Screening for mitogenic activity of food microorganisms and their skim milk culture supernatants.
نویسندگان
چکیده
منابع مشابه
The Quality of The UHT Skim Milk as Affected by Addition of Rennet Skim Milk
Background and Objectives: Consumption of whole dairy products has declined due to the awareness of possible harmful effects of fat on consumers’ health. The purpose of the present paper was to investigate the possibility of substituting the Ultra-high temperature processing (UHT) whole milk with partially hydrolyzed κ-casein to manufacture a UHT skim milk. Materials and Methods: UHT skim milk ...
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Food spoilage can be defined as “any sensory change (tactile, visual, olfactory or flavour)” which the consumer considers to be unacceptable. Spoilage may occur at any stage along food chain. Spoilage may arise from insect damage, physical damage, indigenous enzyme activity in the animal or plant tissue or by microbial infections. Most natural foods have a limited life. Perishable foods such as...
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Effect of temperature on growth of Salmonella in rehydrated skim milk from a food-poisoning outbreak.
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ژورنال
عنوان ژورنال: Nippon Eiyo Shokuryo Gakkaishi
سال: 1990
ISSN: 1883-2849,0287-3516
DOI: 10.4327/jsnfs.43.203