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Ultra-high temperature cream

Many lipases produced by psychrotrophic bacteria retain activity after pasteurization and ultra-high-temperature (UHT) heat treatments (Cousin 1982 Adams and Brawly 1981). Butter made from cream which supported growth of lipase-producing psychrotrophs became rancid within two days (Kishonti and Sjostrom 1970). UHT milk processed from raw milk contaminated with lipase from a Pseudomo-... [Pg.683]

A similar strategy was performed for the immunological determination of sulfonamides (SFM) in raw full cream, as well as in all varieties of ultra high temperature (UHT) milk, such as full cream (about 3.25% fat), semiskimmed (about 1.5-1.8% fat), and skimmed (0.1% fat), by using a class specific antisulfonamides (anti-SFM) antibodies immobilized on magnetic beads, and an SFM-HRP tracer for the electrochemical detection [62]. [Pg.486]

See other pages where Ultra-high temperature cream is mentioned: [Pg.242]    [Pg.242]    [Pg.110]    [Pg.261]    [Pg.753]    [Pg.176]    [Pg.203]    [Pg.262]    [Pg.184]   
See also in sourсe #XX -- [ Pg.371 , Pg.561 , Pg.582 ]



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