The effect of flash vacuum cooling on the flavor of ultrapasteurized milk

Ultrapasteurization (UP) extends the shelf life of milk. Direct steam injection (DSI) is commonly used for UP because milk is quickly heated and cooled. During this process, steam is directly injected into milk and removed by a vacuum cooler. Consumers do not prefer the flavor of DSI-UP milk compare...

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Detalles Bibliográficos
Autores principales: Carter, B.G., Jo, Y., Cadwallader, D.C., Drake, MaryAnne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Dairy Foods
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9623619/
https://www.ncbi.nlm.nih.gov/pubmed/36338814
http://dx.doi.org/10.3168/jdsc.2022-0215

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9623619/
https://www.ncbi.nlm.nih.gov/pubmed/36338814
http://dx.doi.org/10.3168/jdsc.2022-0215

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