The Effect of Calcium, Citrate, and Urea on the Stability of Ultra-High Temperature Treated Milk: A Full Factorial Designed Study

The composition of raw milk is important for the stability of dairy products with a long shelf-life. Based on known historical changes in raw milk composition, the aim of this study was to get a better understanding of how possible future variations in milk composition may affect the stability of da...

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Detalles Bibliográficos
Autores principales: Karlsson, Maria A., Lundh, Åse, Innings, Fredrik, Höjer, Annika, Wikström, Malin, Langton, Maud
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770255/
https://www.ncbi.nlm.nih.gov/pubmed/31533213
http://dx.doi.org/10.3390/foods8090418

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770255/
https://www.ncbi.nlm.nih.gov/pubmed/31533213
http://dx.doi.org/10.3390/foods8090418

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