Ross Michael Tomaino

Works (1)

Updated: July 5th, 2023 15:58

2004 article

The Effect of Lactococcus lactis Starter Cultures on the Oxidative Stability of Liquid Whey

Tomaino, R. M., Turner, L. G., & Larick, D. K. (2004, February 1). Journal of Dairy Science.

By: R. Tomaino n, L. Turner n & D. Larick n

author keywords: Lactococcus lactis; oxidative stability; whey
MeSH headings : Cheese / analysis; Drug Stability; Fatty Acids, Nonesterified / analysis; Humans; Lactococcus lactis / metabolism; Linoleic Acid / analysis; Lipid Peroxidation; Milk Proteins / chemistry; Odorants / analysis; Oxidation-Reduction; Taste; Volatilization; Whey Proteins
topics (OpenAlex): Proteins in Food Systems; Probiotics and Fermented Foods; Meat and Animal Product Quality
TL;DR: Evidence strongly suggested that lipid oxidation was initiated during whey production and escalated during storage and that the starter cultures significantly influenced the level of volatile lipid oxidation products. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

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