Bacterial spores isolated from ingredients, intermediate and final products obtained from dairies: thermal resistance in milk
Published 2016 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Bacterial spores isolated from ingredients, intermediate and final products obtained from dairies: thermal resistance in milk
Authors
Keywords
UHT processing, <em class=EmphasisTypeItalic >Bacillus</em>, <em class=EmphasisTypeItalic >Geobacillus</em>, Spore, Milk
Journal
Dairy Science & Technology
Volume 96, Issue 4, Pages 569-577
Publisher
Springer Nature
Online
2016-03-01
DOI
10.1007/s13594-016-0279-0
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Guidelines for experimental design protocol and validation procedure for the measurement of heat resistance of microorganisms in milk
- (2015) Robin Condron et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Ultra high pressure homogenization (UHPH) inactivation of Bacillus amyloliquefaciens spores in phosphate buffered saline (PBS) and milk
- (2015) Peng Dong et al. Frontiers in Microbiology
- Thermal inactivation of Bacillus cereus spores in micellar casein concentrates–effect of protein content and pH development
- (2014) Marina Stoeckel et al. Dairy Science & Technology
- Inactivation ofBacillusspores in batch vs continuous heating systems at sterilisation temperatures
- (2014) Marina Stoeckel et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Thermal inactivation of Bacillus cereus spores in infant formula under shear conditions
- (2013) Marina Stoeckel et al. Dairy Science & Technology
- Characterization of aerobic spore-forming bacteria associated with industrial dairy processing environments and product spoilage
- (2013) Genia Lücking et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Microbiota Dynamics and Diversity at Different Stages of Industrial Processing of Cocoa Beans into Cocoa Powder
- (2012) Lídia J. R. Lima et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Effect of the medium characteristics and the heating and cooling rates on the nonisothermal heat resistance of Bacillus sporothermodurans IC4 spores
- (2012) María-Dolores Esteban et al. FOOD MICROBIOLOGY
- Endospores of Thermophilic Bacteria in Ingredient Milk Powders and Their Significance to the Manufacture of Sterilized Milk Products: An Industrial Perspective
- (2012) Bruce M. Hill et al. FOOD REVIEWS INTERNATIONAL
- Tracking spore-forming bacteria in food: From natural biodiversity to selection by processes
- (2012) Florence Postollec et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Thermal resistance of aerobic spore formers isolated from food products
- (2011) MARINA WITTHUHN et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Shift of pH-Value During Thermal Treatments in Buffer Solutions and Selected Foods
- (2010) Kai Reineke et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Toxinogenic and spoilage potential of aerobic spore-formers isolated from raw milk
- (2009) Valerie De Jonghe et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Impact of dissociation equilibrium shift on bacterial spore inactivation by heat and pressure
- (2008) A. Mathys et al. FOOD CONTROL
- Inactivation kinetics of Bacillus spores in batch- and continuous-heating systems
- (2008) Zeynep Dogan et al. LWT-FOOD SCIENCE AND TECHNOLOGY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now