Effects of Flash Evaporation Conditions on the Quality of UHT Milk by Changing the Dissolved Oxygen Content in Milk

This study assessed the impact of reducing dissolved oxygen (DO) content on the quality of UHT milk using a flash deoxygenation treatment. Flash deoxygenation was designed based on preheated milk reaching boiling early under low-pressure conditions to remove DO from the milk. Two parameters were des...

Descripción completa

Detalles Bibliográficos
Autores principales: Jiang, Shiyao, Luo, Wenjing, Peng, Qiuqi, Wu, Zhengyan, Li, Hongbo, Li, Hongjuan, Yu, Jinghua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Study Protocol
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368124/
https://www.ncbi.nlm.nih.gov/pubmed/35954137
http://dx.doi.org/10.3390/foods11152371

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368124/
https://www.ncbi.nlm.nih.gov/pubmed/35954137
http://dx.doi.org/10.3390/foods11152371

Ejemplares similares