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J-GLOBAL ID：201702218161042570   Reference number：17A0316637

Pasteurization and changes of casein and free amino acid contents of bovine milk by low-pressure CO₂ microbubbles

低圧CO_2マイクロバブルによる牛乳のカゼインおよび遊離アミノ酸含量の殺菌と変化【Powered by NICT】

Author (4)： Kobayashi F. (Faculty of Applied Life Science, Nippon Veterinary and Life Science University, 1-7-1 Kyonan, Musashino, Tokyo, 180-8602, Japan) ,  Odake S. (Faculty of Applied Life Science, Nippon Veterinary and Life Science University, 1-7-1 Kyonan, Musashino, Tokyo, 180-8602, Japan) ,  Miura T. (Faculty of Applied Life Science, Nippon Veterinary and Life Science University, 1-7-1 Kyonan, Musashino, Tokyo, 180-8602, Japan) ,  Akuzawa R. (Faculty of Applied Life Science, Nippon Veterinary and Life Science University, 1-7-1 Kyonan, Musashino, Tokyo, 180-8602, Japan)
Material： LWT - Food Science and Technology  (LWT Food Sci Technol)
Volume： 71  Page： 221-226  Publication year： 2016 
JST Material Number： E0549A  ISSN： 0023-6438  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： The inactivation efficiency of...

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Thesaurus term： carbon dioxide ,  proteinase ,  *free amino acid ,  thermolysin ,  Cell Count ,  aerobic bacteria ,  *cow milk ,  pasteurized milk ,  Papain ,  inactivation ,  *casein ,  Escherichia coli ,  *low pressure ,  Saline Solution ,  *microbubbles ,  microorganism ,  dairy product

Author keywords (4)： Bovine milk ,  Casein ,  Free amino acid ,  Low-pressure carbon dioxide microbubbles

JST classification (5)： Raw milk quality and treatments  (FJ12022D) ,  Cheese  (FJ12025C) ,  Vegetables and processed vegetable products  (FJ11020O) ,  Food hygiene in general  (FJ01051H) ,  Sterilization methods  (EG02040C)

Terms in the title (6)： 低圧 ,  マイクロバブル ,  牛乳 ,  カゼイン ,  アミノ酸含量 ,  殺菌