Changes in stability and shelf-life of ultra-high temperature treated milk during long term storage at different temperatures

Author:

Karlsson Maria A.,Langton Maud,Innings FredrikORCID,Malmgren Bozena,Höjer Annika,Wikström Malin,Lundh Åse

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference39 articles.

1. Cross-linking of proteins in UHT milk during storage at different temperatures;Al-Saadi;Aust. J. Dairy Technol.,2008

2. Storage stability and age gelation of reconstituted UHT skim milk;Anema;Int. Dairy J.,2017

3. Age gelation , sedimentation , and creaming in UHT Milk : a review;Anema;Compr. Rev. Food Sci. Food Saf.,2018

4. Effect of somatic cell count and stage of lactation on the quality and storage life of ultra high temperature milk;Auldist;J. Dairy Res.,1996

5. Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage;Clare;J. Dairy Sci.,2005

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