Optimum Thermal Processing for Extended Shelf-Life (ESL) Milk

Extended shelf-life (ESL) or ultra-pasteurized milk is produced by thermal processing using conditions between those used for traditional high-temperature, short-time (HTST) pasteurization and those used for ultra-high-temperature (UHT) sterilization. It should have a refrigerated shelf-life of more...

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Detalles Bibliográficos
Autor principal: Deeth, Hilton
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5704146/
https://www.ncbi.nlm.nih.gov/pubmed/29156617
http://dx.doi.org/10.3390/foods6110102

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5704146/
https://www.ncbi.nlm.nih.gov/pubmed/29156617
http://dx.doi.org/10.3390/foods6110102

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