Effect of Thermostable Enzymes Produced by Psychrotrophic Bacteria in Raw Milk on the Quality of Ultra-High Temperature Sterilized Milk

Ultra-high temperature sterilized milk (UHT) is a popular dairy product known for its long shelf life and convenience. However, protein gel aging and fat quality defects like creaming and flavor deterioration may arise during storage. These problems are primarily caused by thermostable enzymes produ...

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Detalles Bibliográficos
Autores principales: Qin, Xue, Cheng, Jingqi, Qi, Xuehe, Guan, Ning, Chen, Qing, Pei, Xiaoyan, Jiang, Yujun, Yang, Xinyan, Man, Chaoxin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606520/
https://www.ncbi.nlm.nih.gov/pubmed/37893644
http://dx.doi.org/10.3390/foods12203752

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606520/
https://www.ncbi.nlm.nih.gov/pubmed/37893644
http://dx.doi.org/10.3390/foods12203752

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