Effect of Preheating Treatment before Defatting on the Flavor Quality of Skim Milk

Skim milk has a poor flavor due to the lack of fat. Finding ways to improve the flavor quality of skim milk has attracted the attention of more and more researchers. The purpose of this study was to create a skim milk product with good flavor by processing. Briefly, raw milk was treated by preheatin...

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Detalles Bibliográficos
Autores principales: Tong, Lingjun, Yi, Huaxi, Wang, Jing, Pan, Minghui, Chi, Xuelu, Hao, Haining, Ai, Nasi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6695806/
https://www.ncbi.nlm.nih.gov/pubmed/31382452
http://dx.doi.org/10.3390/molecules24152824

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6695806/
https://www.ncbi.nlm.nih.gov/pubmed/31382452
http://dx.doi.org/10.3390/molecules24152824

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