Short communication: Short-time freezing does not alter the sensory properties or the physical stability of ultra-high-temperature hydrolyzed-lactose milk-Reference-Cited by-同舟云学术

Short communication: Short-time freezing does not alter the sensory properties or the physical stability of ultra-high-temperature hydrolyzed-lactose milk

Published:2020-10 Issue:10 Volume:103 Page:8822-8828
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Bottiroli R.^ORCID,Zhang C.^ORCID,Aprea E.^ORCID,Fogliano V.,Hettinga K.^ORCID,Gasperi F.^ORCID

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference28 articles.

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2. Application of headspace solid-phase micro-extraction gas chromatography for the assessment of the volatiles profiles of ultra-high temperature hydrolysed-lactose milk during production and storage;Bottiroli;Int. Dairy J.,2020

3. Salt balance in ewe's and goat's milk during storage at chilling and freezing temperatures;de la Fuente;J. Agric. Food Chem.,1997

4. Evaluation of physico-chemical characteristics of fresh, refrigerated and frozen Lacaune ewes' milk;Fava;Arq. Bras. Med. Vet. Zootec.,2014

5. Effect of processing conditions on physical properties of a milk fat model system: Microstructure;Herrera;J. Am. Oil Chem. Soc.,2000

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