Studies on the Inhibition of Lipase Action in Milk by Light and Emulsifiers |
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48 hours according acid degree value added additional adsorbed agitation amount average Bovine calculated caused chemical completely inhibited concentration constant consumption Control cooked flavor Cooperative Inc correlations cost dairy products Dairy Sci decrease destabilizing destruction determination Effect of Triton emulsifiers factor fat globule membrane fat globule surface Figure Fluorescent Light Food higher HLB value Hold homogenized milk homogenized-pasteurized milk immediately inactivate the lipase increase indicated individual lecithin Light Irradiation light-induced oxidized flavor lipolysis lipolytic Marketing measured mechanism method milk fat globule Milk Lipase milk rancidity milk samples mixed mixtures ml Homo ml Raw normal offset pasteurization Patton performed periods phospholipid content plasma possible prevent problem processing protect rancid flavor rancidity inhibition raw milk Relationships reported respectively riboflavin School SCORE seconds significant storage studied surface area Tarassuk temperature Test treatment Tween 80 ug/cm² WB activated