Portail des ressources documentaires agronomiques de l'Ouest

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MILK STABILIZATION
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Article Continuous processing of skim milk by a combination of pulsed electric fields and conventional heat treatments: does a synergetic effect on microbial inactivation exist?   Floury, Juliane ; Grosset, Noël ; Lesne, Elodie ; Jeantet, Romain
Lait, 2006 , Volume 86 , 203-211 p.   [ ISSN : 0023-7302 ]
Résumé :
The objective of this research was to evaluate the effect of the combination of PEF with conventional heat treatment on the microbial inactivation of Salmonella enteritidis in skim milk. The purpose was to identify possible synergies that would make it possible to design minimal treatment...

SALMONELLA ; BACTERIE ; TRAITEMENT THERMIQUE
MILK STABILIZATION ; SALMONELLA ENTERITIDIS ; PULSED ELECTRIC FIELDS ; HEAT TREATMENT ; STABILISATION DU LAIT ; CHAMP ELECTRIQUE PULSE


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- UMR STLO
781365 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Continuous raw skim milk processing by pulsed electric field at non-lethal temperature: effect on microbial inactivation and functional properties   Floury, Juliane ; Grosset, Noël ; Leconte, Nadine ; Pasco, Maryvonne ; Madec, Marie-Noëlle ; Jeantet, Romain
Lait, 2006 , Volume 86 , 43-57 p.   [ ISSN : 0023-7302 ]
Résumé :
Pulsed electric field (PEF) is an emerging non-thermal processing technology used toinactivate microorganisms in liquid foods such as milk. The objective of this research was to studythe effectiveness of continuous PEF equipment (square wave pulses) on total microorganisms ofraw skim milk and on...

SALMONELLA ; BACTERIE ; TEMPERATURE ; PROPRIETE FONCTIONNELLE
MILK STABILIZATION ; SALMONELLA ENTERITIDIS ; PULSED ELECTRIC FIELD ; CHEESE-MAKING PROPERTIES ; STABILISATION DU LAIT ; CHAMP ELECTRIQUE PULSE ; APTITUDE FROMAGERE


Localiser cette bibliothèque :
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781403 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)