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Influence of pressurization on goat milk and cheese composition and yield 加压对羊奶和奶酪成分及产量的影响
Milchwissenschaft-milk Science International Pub Date : 1999-12-01 DOI: 10.1007/978-3-642-60196-5_103
A. Trujillo, C. Royo, B. Guamis, V. Ferragut
{"title":"Influence of pressurization on goat milk and cheese composition and yield","authors":"A. Trujillo, C. Royo, B. Guamis, V. Ferragut","doi":"10.1007/978-3-642-60196-5_103","DOIUrl":"https://doi.org/10.1007/978-3-642-60196-5_103","url":null,"abstract":"","PeriodicalId":18590,"journal":{"name":"Milchwissenschaft-milk Science International","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1999-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77080770","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 59
The effect of Lactobacillus casei on the proliferation of Morris Hepatoma No 7777 tumours in Buffalo rats. 干酪乳杆菌对Buffalo大鼠Morris肝癌No 7777肿瘤增殖的影响。
Milchwissenschaft-milk Science International Pub Date : 1990-01-01 DOI: 10.7939/R3FJ29H9Z
A. Macleod, L. Ozimek, M. Stiles, V. Baracos, F. Wolfe
{"title":"The effect of Lactobacillus casei on the proliferation of Morris Hepatoma No 7777 tumours in Buffalo rats.","authors":"A. Macleod, L. Ozimek, M. Stiles, V. Baracos, F. Wolfe","doi":"10.7939/R3FJ29H9Z","DOIUrl":"https://doi.org/10.7939/R3FJ29H9Z","url":null,"abstract":"Skim milk medium cultures of various strains of the bacteria were freeze-dried and fed to Buffalo rats which had been infected with Morris Hepatoma No 7777 tumours. The results demonstrated that different strains of L casei possess varied antitumour activities","PeriodicalId":18590,"journal":{"name":"Milchwissenschaft-milk Science International","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1990-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83603089","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
Influence of casomorphin on plasma lipid levels and lipid secretion rates 酪啡肽对血脂水平及脂质分泌率的影响
Milchwissenschaft-milk Science International Pub Date : 1988-01-01 DOI: 10.1007/978-3-642-85373-9_46
M. Pfeuffer, C. Barth
{"title":"Influence of casomorphin on plasma lipid levels and lipid secretion rates","authors":"M. Pfeuffer, C. Barth","doi":"10.1007/978-3-642-85373-9_46","DOIUrl":"https://doi.org/10.1007/978-3-642-85373-9_46","url":null,"abstract":"","PeriodicalId":18590,"journal":{"name":"Milchwissenschaft-milk Science International","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1988-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90939590","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Optimization of the Cultivation Medium Composition for Lactic Acid Bacteria 乳酸菌培养基组成的优化研究
Milchwissenschaft-milk Science International Pub Date : 1986-01-01 DOI: 10.1007/978-94-009-3733-8_155
Z. Libudzisz, B. Mansfeld, E. Kacki, H. Oberman
{"title":"Optimization of the Cultivation Medium Composition for Lactic Acid Bacteria","authors":"Z. Libudzisz, B. Mansfeld, E. Kacki, H. Oberman","doi":"10.1007/978-94-009-3733-8_155","DOIUrl":"https://doi.org/10.1007/978-94-009-3733-8_155","url":null,"abstract":"","PeriodicalId":18590,"journal":{"name":"Milchwissenschaft-milk Science International","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1986-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81353481","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 7
Heat treatment of whipping cream. I. Fouling of the pasteurization equipment 鲜奶油的热处理。一、巴氏杀菌设备的污垢
Milchwissenschaft-milk Science International Pub Date : 1986-01-01 DOI: 10.1007/978-94-009-3733-8_25
J. Hiddink, R. Maas, M. Lalande, A. Streuper, A. V. Hooydonk
{"title":"Heat treatment of whipping cream. I. Fouling of the pasteurization equipment","authors":"J. Hiddink, R. Maas, M. Lalande, A. Streuper, A. V. Hooydonk","doi":"10.1007/978-94-009-3733-8_25","DOIUrl":"https://doi.org/10.1007/978-94-009-3733-8_25","url":null,"abstract":"","PeriodicalId":18590,"journal":{"name":"Milchwissenschaft-milk Science International","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1986-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87186646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 24
Pseudomonas fluorescens lipase-catalysed interesterification of butter fat in the absence of a solvent 荧光假单胞菌脂肪酶在无溶剂条件下催化牛油脂肪的酯化反应
Milchwissenschaft-milk Science International Pub Date : 1900-01-01 DOI: 10.1002/LIPI.19890910706
P. Kalo, H. Huotari, M. Antila
{"title":"Pseudomonas fluorescens lipase-catalysed interesterification of butter fat in the absence of a solvent","authors":"P. Kalo, H. Huotari, M. Antila","doi":"10.1002/LIPI.19890910706","DOIUrl":"https://doi.org/10.1002/LIPI.19890910706","url":null,"abstract":"Butter fat was interesterified in a medium of low water content in the absence of a solvent with P. fluorescens lipase as catalyst at various temperatures. In the reaction products of interesterifications at 50 o C and 60 o C, the TAG compositions determined by GLC, and the FA compositions at the sn-2 position determined by enzymatic deacylation, were close to random, indicating the positional non-specificity of P. fluorescens lipase under the reaction conditions used","PeriodicalId":18590,"journal":{"name":"Milchwissenschaft-milk Science International","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89438014","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 54
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