ultra-high temperature processingwhey proteinphysiochemical reactionsflavor and relevant compounds of the flavorA growing product on the worldwide dairy market is ultra-high temperature (UHT) milk, which can be kept at room temperature for 6 to 9 months. As the milk undergoes either direct or ...
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2023, Journal of Dairy Science Citation Excerpt : Notably, lipid oxidation is the primary cause of quality deterioration in dairy products (Park and Drake, 2014). Off-flavors from oxidation of unsaturated fatty acids make a poor impression on consumers, leading to consumer unacceptability (Jansson...
In this sense, the changes in the molecular structure of milk proteins induced by the severity of UHT treatments may lead to fouling in equipment during processing or sedimentation and/or gelation during storage. Nowadays, these concerns are even more relevant due to the increasing demand for UHT...
In this sense, the changes in the molecular structure of milk proteins induced by the severity of UHT treatments may lead to fouling in equipment during processing or sedimentation and/or gelation during storage. Nowadays, these concerns are even more relevant due to the increasing demand for UHT...
【Objective】 To investigate the changes of protein concentration in UHT milk at different storage temperatures when UHT milk was exposed to different orders of cold-philic bacteria.【Methods】 (1) Mixed culture method was used to dilute the raw milk from the original liquid ...