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- W2557315565 abstract "Effects of growth of psychrotrophic bacteria in skim milk on functional properties of nonfat freeze-dried milk made from the skim milk were assessed. Average dispersibility of freeze-dried milks produced from skim milk which had supported growth of Pseudomonas fluorescens #3 and Lactobacillus sp. together with the indigenous microflora increased as the incubation time of the skim milk at 7°C was extended, whereas samples treated similarly with Pseudomonas fluorescens #7 decreased in average dispersibility as the incubation time at 7°C increased. Percent foam volume of reconstituted freeze-dried nonfat milk increased as the holding time of skim milk at 7°C was extended when Pseudomonas fluorescens #3 or #7 were used to treat skim milk. Reconstituted freeze-dried nonfat milk made from milk precultured with Lactobacillus sp. decreased in foam volume as the initial incubation of the skim milk was extended. Percent insolubility of nonfat freeze-dried milk tended to increase as incubation at 7°C was extended when skim milk was inoculated with Pseudomonas fluorescens #3, #7 or Lactobacillus sp." @default.
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- W2557315565 date "1984-04-01" @default.
- W2557315565 modified "2023-09-25" @default.
- W2557315565 title "Changes in Some Functional Properties of Freeze-Dried Milk Made from Skim Milk that Supported Growth of Psychrotrophic Bacteria" @default.
- W2557315565 doi "https://doi.org/10.4315/0362-028x-47.4.288" @default.
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