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Works (2)
Updated: April 4th, 2024 22:55
2004 journal article
The effect of Lactococcus lactis starter cultures on the oxidative stability of liquid whey
JOURNAL OF DAIRY SCIENCE, 87(2), 300–307.
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
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)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Chemical profiles of hydrolyzed milk samples after treatment with commercial enzymes
Journal of Food Science, 66(8), 1100–1107.
Source: NC State University Libraries
Added: August 6, 2018