Effect of Direct Steam Injection and Instantaneous Ultra-High-Temperature (DSI-IUHT) Sterilization on the Physicochemical Quality and Volatile Flavor Components of Milk

The effects of variations in the heat treatment process of milk on its quality and flavor are inevitable. This study investigated the effect of direct steam injection and instantaneous ultra-high-temperature (DSI-IUHT, 143 °C, 1–2 s) sterilization on the physicochemical properties, whey protein dena...

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Detalles Bibliográficos
Autores principales: Ding, Hao, Han, Zhaosheng, Wang, Bei, Wang, Yadong, Ran, Yawen, Zhang, Liebing, Li, Yan, Lu, Chun, Lu, Xiaoli, Ma, Ligang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10143338/
https://www.ncbi.nlm.nih.gov/pubmed/37110776
http://dx.doi.org/10.3390/molecules28083543

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10143338/
https://www.ncbi.nlm.nih.gov/pubmed/37110776
http://dx.doi.org/10.3390/molecules28083543

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