A pilot scale study on the effects of various temperature and time conditions on milk quality using direct and indirect heating systems-Reference-Cited by-同舟云学术

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A pilot scale study on the effects of various temperature and time conditions on milk quality using direct and indirect heating systems

Published:2024-08 Issue: Volume:155 Page:105951
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Lalwani Shruti^ORCID,Lewerentz Frida,Håkansson Andreas,Babic Marja,Madina Prilliani,Edén Jonas,Paulsson Marie,Glantz Maria

Funder

SLF

Publisher

Elsevier BV

Reference45 articles.

1. Relationship between casein micelle size, protein composition and stability of UHT milk;Akkerman;International Dairy Journal,2021

2. Nutritional quality of heat processed liquid milk;Andersson,1995

3. Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins;Anema;International Dairy Journal,2021

4. Comparison of milks processed by the direct and indirect methods of ultra-high-temperature sterilization. IV. The vitamin composition of milks sterilized by different processes;Burton;Journal of Dairy Research,1970

5. Turbiscan LAb User Guide;Carrentero,2005

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Exploring predictive kinetic modelling of thermal degradation from laboratory to production scale – A case study on three vitamins in milk;Food and Bioproducts Processing;2024-08

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