Quality characteristics and plasmin activity of thermosonicated skim milk and cream.

@article{Vijayakumar2015QualityCA,
  title={Quality characteristics and plasmin activity of thermosonicated skim milk and cream.},
  author={Subramanian Vijayakumar and David A. Grewell and Cindu Annandarajah and Lauren Benner and Stephanie J Clark},
  journal={Journal of dairy science},
  year={2015},
  volume={98 10},
  pages={6678-91}
}
The shelf life of pasteurized milk is limited by heat-stable proteases, which cause gelation and bitter taste upon extended storage of milk. Ultra-high temperature processing inactivates proteases but detrimentally affects milk's sensory quality. An adjunct to pasteurization is desired to extend milk's shelf life while maintaining quality characteristics. In this study, the effects of combined heat and ultrasound (thermosonication) on total plasmin activity and various quality characteristics… CONTINUE READING
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