Hostname: page-component-848d4c4894-2pzkn Total loading time: 0 Render date: 2024-05-08T01:30:22.171Z Has data issue: false hasContentIssue false
  • English
  • Français

Reviews of the progress of Dairy Science: The bacteriological, chemical, biochemical and physical changes that occur in milk at temperatures of 100–150 °C

Published online by Cambridge University Press:  01 June 2009

Harold Burton
Harold Burton
Affiliation:
*National Institute for Research in Dairying (University of Reading), Shinfield, Reading RG2 9 AT, UK
Get access Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Review Article
Information
Journal of Dairy Research , Volume 51 , Issue 2 , May 1984 , pp. 341 - 363
Copyright
Copyright © Proprietors of Journal of Dairy Research 1984

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Adachi, S. 1958 Nature 181 840–841CrossRefGoogle Scholar
Adaghi, S. 1959 15th International Dairy Congress, London 3 1686–1691Google Scholar
Adachi, S. & Patton, S. 1961 Journal of Dairy Science 44 1375–1393CrossRefGoogle Scholar
Adams, D. M. 1979 a ‘The role of heat resistant bacterial enzymes in UHT processing’. In Proceedings: International Conference on UHT Processing and Aseptic Packaging of Milk and Milk Products, 1979 pp. 89–105Raleigh, NC: North Carolina State UniversityGoogle Scholar
Adams, D. M. 1979 b U.S. Patent No. 4175141Google Scholar
Adrian, J. 1974 World Review of Nutrition and Dietetics 19 71–122CrossRefGoogle Scholar
Andrews, A. T. 1974 Journal of Dairy Research 41 229–237CrossRefGoogle Scholar
Andrews, A. T. 1982 FEBS Letters 141 207–209CrossRefGoogle Scholar
Andrews, A. T., Brooker, B. E. & Hobbs, D. G. 1977 Journal of Dairy Research 44 283–292CrossRefGoogle Scholar
Annan, W. D. & Manson, W. 1981 Food Chemistry 6 255–261CrossRefGoogle Scholar
Aoki, T., Suzuki, H. & Imamura, T. 1974 Milchwissenschaft 29 589–594Google Scholar
Baer, A., Oroz, M. & Blanc, B. 1976 Journal of Dairy Research 43 419–432CrossRefGoogle Scholar
Ball, C. O. & Olson, F. C. W. 1957 Sterilization in Food Technology, Ch. 15. New York: McGraw-HillGoogle Scholar
Barach, J. T., Adams, D. M. & Speck, M. L. 1976 Journal of Dairy Science 59 391–395CrossRefGoogle Scholar
Barach, J. T., Adams, D. M. & Speck, M. L. 1978 Journal of Dairy Science 61 523–528CrossRefGoogle Scholar
Bayoumi, E. -S. 1981 [Breakdown of thiamin during ultra-heat-treatment of whole milk]. Thesis. Christian-Albrechts-Universität, KielGoogle Scholar
Bayoumi, E. -S. & Reuter, H. 1980 Milhwissenschaft 35 278–279Google Scholar
Blanc, B. 1977 Drei-Länder Ernährungstagung, Wien, p. 13 (cited in Renner, 1979)Google Scholar
Blanc, B. 1980 Alimenta, Sonderausgabe 1980 5–25Google Scholar
Bosset, J. O. & Blanc, B. 1978 20th International Dairy Congress, Paris E 427–428Google Scholar
Burton, H. 1954 Journal of Dairy Research 21 194–203CrossRefGoogle Scholar
Burton, H. 1955 Journal of Dairy Research 22 74–81CrossRefGoogle Scholar
Burton, H. 1956 Dairy Industries 21 134–137Google Scholar
Burton, H. 1959 15th International Dairy Congress, London 4 2045–2051Google Scholar
Burton, H. 1969 Dairy Science Abstracts 31 287–297Google Scholar
Burton, H., Ford, J. E., Franklin, J. G. & Porter, J. W. G. 1967 Journal of Dairy Research 34 193–197CrossRefGoogle Scholar
Burton, H., Franklin, J. G., Williams, D. J., Chapman, H. R., Harrison, A. J. W. & Clegg, L. F. L. 1959 Journal of Dairy Research 26 221–226CrossRefGoogle Scholar
Cerf, O. 1981 International Dairy Federation Bulletin Document 130 42–54Google Scholar
Cliffe, A. J. & Law, B. A. 1982 Journal of Dairy Research 49 209–219CrossRefGoogle Scholar
Cogan, T. M. 1977 Irish Journal of Food Science and Technology 1 95–105Google Scholar
Creamer, L. K. & Matheson, A. R. 1980 New Zealand Journal of Dairy Science and Technology 15 37–49Google Scholar
Davies, F. L., Underwood, H. M., Perkin, A. G. & Burton, H. 1977 Journal of Food Technology 12 115–129CrossRefGoogle Scholar
De Konino, P. J. & Van Rooijen, P. J. 1982 Journal of Dairy Research 49 725–736CrossRefGoogle Scholar
Driessen, F. M. 1981 a Netherlands Milk and Dairy Journal 25 344–348Google Scholar
Driessen, F. M. 1981 b Zuivelzicht 73 688–689Google Scholar
Driessen, F. M. & Van der Waals, C. B. 1978 Netherlands Milk and Dairy Journal 32 245–254Google Scholar
Elfagm, A. A. & Wheelock, J. V. 1977 Journal of Dairy Research 44 367–371CrossRefGoogle Scholar
Erbersdobler, H. 1970 Milhwissenschaft 25 280–284Google Scholar
Farah, Z. 1979 Milhwissenschaft 34 484–487Google Scholar
Finot, P. A., Deutsch, R. & Bujard, E. 1981 Progress in Food and Nutrition Science 5 345–355Google Scholar
Ford, J. E. 1967 Journal of Dairy Research 34 239–247CrossRefGoogle Scholar
Ford, J. E.,Gregory, M. E. & Thompson, S. Y. 1962 1st International Congress of Food Science and Technology, London 3 77–83Google Scholar
Ford, J. E., Porter, J. W. G. & Thompson, S. Y. 1974 19th International Dairy Congress, New Delhi 1E 567–569Google Scholar
Ford, J. E., Porter, J. W. G., Thompson, S. Y., Toothill, J. & Edwards-Webb, J. 1969 Journal of Dairy Research 36 447–454CrossRefGoogle Scholar
Ford, J. E. & Thompson, S. Y. 1981 International Dairy Federation Bulletin Document 133 65–70Google Scholar
Franklin, J. G., Underwood, H. M., Perkin, A. G. & Burton, H. 1970 Journal of Dairy Research 37 219–226CrossRefGoogle Scholar
Franklin, J. G., Williams, D. J. & Clegg, L. F. L. 1958 Journal of Applied Bacteriology 21 51–57CrossRefGoogle Scholar
Freeman, N. W. & Mangino, M. E. 1981 Journal of Dairy Science 64 1772–1780CrossRefGoogle Scholar
Fritsch, R. J. & Klostermeyer, H. 1981a Zeitschrift für Lebensmitteluntersuchung und -Forschung 172 435–439CrossRefGoogle Scholar
Fritsch, R. J. & Klostermeyer, H. 1981 b Zeitschrift für Lebensmitteluntersuchung und -Forschung 172 440–445CrossRefGoogle Scholar
Geier, H. & Klostermeyer, H. 1980 Zeitschrift für Lebensmitteluntersuchung und -Forschung 171 443–445CrossRefGoogle Scholar
Geier, H. & Klostermeyer, H. 1983 Milhwissenschaft 38 475–477Google Scholar
Görner, F. & Uherová, R. 1980 Nahrung 24 713–718CrossRefGoogle Scholar
Gregory, M. E. & Burton, H. 1965 Journal of Dairy Research 32 13–17CrossRefGoogle Scholar
Guthy, K. & Horak, P. 1980 Milhwissenschaft 35 600–603Google Scholar
Hillier, R. M. & Lyster, R. L. J. 1979 Journal of Dairy Research 46 95–102CrossRefGoogle Scholar
Hodge, J. E. 1953 Journal of Agricultural and Food Chemistry 1 928–943CrossRefGoogle Scholar
Horak, F. P. 1980 [The reaction kinetics of spore destruction and chemical changes during thermal sterilization of milk, and their application to the optimization of heat treatment processes]. Thesis. Technische Universität, MünchenGoogle Scholar
Horak, F. P. & Kessler, H. G. 1981a Chemie Mikrobiologie und Technologie der Lebensmittel 7 42Google Scholar
Horak, F. P. & Kessler, H. G. 1981b Zeitschrift für Lebensmittel-Technologie und -Verfahrenstechnik 32 180–184Google Scholar
Horak, F. P. & Kessler, H. G. 1981C Zeitschrift für Lebensmitteluntersuchung und -Forschung 173 1–6CrossRefGoogle Scholar
Horak, F. P. & Kessler, H. G. 1981 d Milchwissenschaft 36 543–547Google Scholar
Hostettler, H., Imhof, K. & Stein, J. 1965 Milchwissenschaft 20 189–198Google Scholar
Hurrell, R. F. & Carpenter, K. J. 1975 British Journal of Nutrition 33 101–115CrossRefGoogle Scholar
Jenness, R. & Patton, S. 1959 Principles of Dairy Chemistry, Ch. 6. New York: John Wiley & Sons Inc.Google Scholar
Kaminogawa, S. & Yamauchi, K. 1972 Agricultural and Biological Chemistry 36 2351–2356CrossRefGoogle Scholar
Keeney, M. & Bassette, R. 1959 Journal of Dairy Science 42 945–960CrossRefGoogle Scholar
Klostermeyer, H., Herlitz, E., Jürgens, R. H., Reimerdes, E. H. & Thomasow, J. 1978 Kieler Milchwirtschaftliche Forschungsberichte 30 295Google Scholar
Konietzko, M. 1981 [Destruction of Bacillus stearothermophilus and development of total hydroxymethyl- furfural during ultra-heat-treatment of whole milk]. Thesis. Christian-Albreehts-Universität, KielGoogle Scholar
Konietzko, M. & Reuter, H. 1980 a Milchwissenschaft 35 274–275Google Scholar
Konietzko, M. & Reuter, H. 1980 b Milchwissenschaft 35 276–277Google Scholar
Law, B. A. 1979 Journal of Dairy Research 46 573–588CrossRefGoogle Scholar
Lyster, R. L. J. 1970 Journal of Dairy Research 37 233–243CrossRefGoogle Scholar
Martinez-Castro, I. & Olano, A. 1978 Revista Española de Lecheria 110 213–217Google Scholar
Melo, T. S. & Hansen, A. P. 1978 Journal of Dairy Science 61 710–713CrossRefGoogle Scholar
Miller, I. & Kandler, O. 1967 Milchwissenschaft 22 686–691Google Scholar
Morr, C. V. 1969 Journal of Dairy Science 52 1174–1180CrossRefGoogle Scholar
Mottar, J. 1981 a Lait 61 503–516CrossRefGoogle Scholar
Mottar, J. 1981 b Milchwissenschaft 36 87–91Google Scholar
Mottar, J. & Naudts, M. 1979 Lait 59 476–488CrossRefGoogle Scholar
Mottar, J., Waes, G., Moermans, R. & Naudts, M. 1979 Milchwissenschaft 34 257–262Google Scholar
Nursten, H. E. 1981 Food Chemistry 6 263–277CrossRefGoogle Scholar
Oquendo, R., Valdivieso, L., Stahl, R. & Loncin, M. 1975 Lebensmittel-Wissenschaft und Technologie 8 181–182Google Scholar
Pavey, J. A., Hillier, R. M. & Burton, H. 1982 21st International Dairy Congress, Moscow 1(1) 260–261Google Scholar
Perkin, A. G., Burton, H., Underwood, H. M. & Davies, F. L. 1977 Journal of Food Technology 12 131–148CrossRefGoogle Scholar
Perkin, A. G., Henschel, M. J. & Burton, H. 1973 Journal of Dairy Research 40 215–220CrossRefGoogle Scholar
Pien, J. 1972 International Dairy Federation Annual Bulletin (5) 35–53Google Scholar
Reimerdes, E. H., Halpaap, I. & Klostermeyer, H. 1981a Milchwissenschaft 36 19–22Google Scholar
Reimerdes, E. H., Halpaap, I. & Klostermeyer, H. 1981 b Milchwissenschaft 36 73–79Google Scholar
Reimerdes, E. H., Petersen, F. & Kielwein, G. 1979 Milchwissenschaft 34 548–551Google Scholar
Renner, E. 1974 [Milk and milk products in human nutrition]. Kempten: Volkswirtschaftlicher Verlag (cited in Renner, 1979)Google Scholar
Renner, E. 1979 Nutritional and biochemical characteristics of UHT milk. In Proceedings: International Conference on UHT Processing and Aseptic Packaging of Milk and Milk Products, 1979 21–52Raleigh, NC: North Carolina State UniversityGoogle Scholar
Renner, E. & Dorouth, H. 1980 Deutsche Milchwirtschaft 31 505–508Google Scholar
Richards, E. L. & Chandrasekhara, M. R. 1960 Journal of Dairy Research 27 59–66CrossRefGoogle Scholar
Rüegg, M. & Blanc, B. 1978 Milchwissenschaft 33 364–366Google Scholar
Sawyer, W. H. 1969 Journal of Dairy Science 52 1347–1355CrossRefGoogle Scholar
Schmidt, R. & Renner, E. 1978 Lebensmittel-Wissenschaft und Technologie 11 244–248Google Scholar
Scott, K. J., Bishop, D. R., Zechalko, A., Edwards-WEBB, J. D., Jackson, P. A. & Scuffam, D. 1984 Journal of Dairy Research 51 37–50.CrossRefGoogle Scholar
Schober, R. & Prinz, I. 1956 Milchwissenschaft 11 466–468Google Scholar
Shehata, T. E. & Collins, E. B. 1972 Journal of Dairy Science 55 1405–1409CrossRefGoogle Scholar
Snoeren, T. H. M. & Both, P. 1981 Netherlands Milk and Dairy Journal 35 113–119Google Scholar
Snoeren, T. H. M. & Van Der Spek, C. A. 1977 Netherlands Milk and Dairy Journal 31 352–355Google Scholar
Snoeren, T. H. M., Van Der Spek, C. A., Decker, R. & Both, P. 1979 Netherlands Milk and Dairy Journal 33 31–39Google Scholar
Swartzel, K. R., Hansen, A. P. & Mcclure, W. F. 1980 Journal of Dairy Science 63 1039–1042CrossRefGoogle Scholar
Töer, D. 1979 [Influence of technological variations on the quality of UHT milk]. Thesis. Justus- Liebig-Universität, Giessen. 120ppGoogle Scholar
Vuyst, A. De, Vervack, W., Charlier, H. & Jadin, V. 1972 Lait 52 444–453CrossRefGoogle Scholar
Youden, W. J. 1969 Statistical Techniques for Collaborative Tests. Washington DC: AOACGoogle Scholar
Zadow, J. G. 1970 Australian Journal of Dairy Technology 25 123–126Google Scholar