+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Use of proteinases for preventing oxidative spoilage of margarine

Use of proteinases for preventing oxidative spoilage of margarine

Pishchevaya Promyshlennost' Kiev ( 1): 68-71

Normalized cultured milk intended for manufacture of margarine was hydrolysed by proteinases - pepsin, protomesenterin or reninomucorin - at concn. of 0.01%. The resultant margarines were stored at 4 degrees C for <=120 days.

Please choose payment method:

(PDF emailed within 1 workday: $29.90)

Accession: 001997207

Download citation: RISBibTeXText

Related references

Microbiological product spoilage by Bacillus spp. II. Activity of Bacillus proteinases - a main reason for spoilage. DMZ, Lebensmittelindustrie und Milchwirtschaft 116(14): 669-675, 1995

Spoilage of margarine. I. Effect of milk and salt. Iodometric determination of acid value. Fette u. Seifen. 45: 479-487, 1938

Study of fat spoilage in conjunction with investigations on cold storage butter, margarine and edible fats. Versl. Rijkszuivst. Leiden, 12-15, 1942

The application of proteinases to control the spoilage of processed cheeses. Pishchevaya Promyshlennost' (4): 36-38, 1982

Microbiological quality control of margarine. I. Micro-organisms causing the deterioration of margarine. Taking of samples, their treatment and investigation. Testing the keeping quality of margarine. Fette Seifen AnstrMittel. 67: 11, 901-06, 1965

Nutritive value of aqueous margarine of Polish make. 1. Digestibility of margarine and fats which make up the composition of margarine on the basis of studies on rats. Rocz. Panstwowego Zakt. Hig 10: 27-36, 1959

Preventing food spoilage. 1972

Preventing spoilage by mold and bacteria. Food Indust 14(2): 46-48, 1942

Preventing spoilage of wine by microorganisms. New York' s Food and Life Sciences Quarterly 16(1): 26-28, 1985

Preventing spoilage in non-refrigerated dairy drinks. American dairy review: 36 (5) 26-27, 1974

Hygiene as a factor preventing spoilage and losses. Prumysl potravin 30(3): 179-180, 1979

Preventing psychrotrophic bacterial spoilage in raw milk. United States Patent (US 4 912 047): 5 pp., 1990

Predicting and preventing mold spoilage of food products. Journal of Food Protection 76(3): 538-551, 2013

Research into oxidative stability of margarine with different antioxidants. Food Chemistry and Technology Maisto Chemija ir Technologija 40(2): 43-48, 2006

Determination of pimaricin and nisin in cheese Antibiotics preventing spoilage.1. Milchwirtschaftliche Berichte aus den Bundesanstalten Wolfpassing und Rotholz: (68) 193-195, 1981