The Effect of Heat on Milk Phospholipoids
Open Access
- 1 February 1935
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 18 (2), 125-128
- https://doi.org/10.3168/jds.s0022-0302(35)93122-8
Abstract
No evidence that heat alone causes the destruction of lecithin and its allied phospholipoids in dairy products was obtained. This is in contradiction to previously reported results obtained without the consideration of the probable presence of phospholipoid decomposing bacterial enzymes. It is shown that certain bacteria are capable of producing enzymes which will effect the destruction of milk phospholipoids.Keywords
This publication has 3 references indexed in Scilit:
- The Distribution of Phospholipoids in CreamJournal of Dairy Science, 1935
- A Study of the Analysis of Mayonnaise and the Variability of Its Egg ConstituentsJournal of AOAC INTERNATIONAL, 1932
- The lecithin content of butter and its possible relationship to the fishy flavorPublished by Biodiversity Heritage Library ,1919