Changes in flavour and volatile components during storage of whole and skimmed UHT milk

Author:

Valero E.,Villamiel M.,Miralles B.,Sanz J.,Martı́nez-Castro I.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Distinguishing pasteurised, UHT and sterilised milks by their lactulose content;Andrews;Journal of the Society of Dairy Technology,1984

2. Badings H. T. (1984). In P. Walstra y Jennes, Dairy chemistry and physics (pp. 336–357). New York: Wiley & Sons.

3. Formation of lactones during storage of UHT processed buffalo milk;Bansal;Journal of Dairy Research,1995

4. Volatile compounds in blood, milk, and urine of cows fed silage-grain, bromegrass pasture, and hay-grain test meals;Bassette;Journal of Dairy Science,1966

5. Effect of process and storage times and temperatures on concentrations of volatile materials in ultra-high-temperature steam infusion processed milk;Bassette;Journal of Food Protection,1983

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