ArticleFoods (Basel, Switzerland)2023
Effect of Thermostable Enzymes Produced by Psychrotrophic Bacteria in Raw Milk on the Quality of Ultra-High Temperature Sterilized Milk.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 27 citations in OpenAlex.
- Detection and Isolation of PsychrotrophicFoods (Basel, Switzerland) · 2026Article
- Role of Aspergillus neutral protease II in heat-induced soy sauce sediment formation.Applied microbiology and biotechnology · 2026Article
- Properties of Plastic-Based Composite Panels Manufactured from Municipal Waste Under Accelerated Weathering as Potential Paving Slabs.Polymers · 2025Article
- Metagenomic Analysis of Raw Milk and the Inactivation of Foodborne Pathogens Using Ultraviolet-C.Foods (Basel, Switzerland) · 2025Article
- Evaluation of UHT milk spoilage caused by proteases from psychrophilic bacteria based on peptidomics.Food chemistry: X · 2024Article
- Influence of Heat- and Cold-Stressed Raw Milk on the Stability of UHT Milk.Foods (Basel, Switzerland) · 2024Article
- Recent Development in Detection and Control of Psychrotrophic Bacteria in Dairy Production: Ensuring Milk Quality.Foods (Basel, Switzerland) · 2024Review
- Microbial diversity in camel milk from Xinjiang, China as revealed by metataxonomic analysis.Frontiers in microbiology · 2024Article
Corrections and comments
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Authors and funding
9 authors at 2 institutions in 1 country.
Funding
Abstract
Ultra-high temperature sterilized milk (UHT) is a popular dairy product known for its long shelf life and convenience. However, protein gel aging and fat quality defects like creaming and flavor deterioration may arise during storage. These problems are primarily caused by thermostable enzymes produced by psychrotrophic bacteria. In this study, four representative psychrotrophic bacteria strains which can produce thermostable enzymes were selected to contaminate UHT milk artificially. After 11, 11, 13, and 17 weeks of storage, the milk samples, which were contaminated with
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Registered trials
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