Direct and indirect heating of milk – A technological perspective beyond time–temperature profiles
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference201 articles.
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3. Age gelation, sedimentation, and creaming in UHT milk: A review;Anema;Comprehensive Reviews in Food Science and Food Safety,2019
4. Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size;Anema;Journal of Dairy Research,2003
5. Device for dispersing a fluid in a jet of fluid of higher density, particularly of a gas in a liquid;Arbeillé,1984
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