Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review
Volume: 18, Issue: 1, Pages: 140 - 166
Published: Dec 21, 2018
Abstract
Demand for ultra‐high‐temperature (UHT) milk and milk protein‐based beverages is growing. UHT milk is microbiologically stable. However, on storage, a number of chemical and physical changes occur and these can reduce the quality of the milk. These changes can be sufficiently undesirable so as to limit acceptance or shelf life of the milk. The most severe changes in UHT milk during storage are age gelation, with an irreversible three‐dimensional...
Paper Details
Title
Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review
Published Date
Dec 21, 2018
Volume
18
Issue
1
Pages
140 - 166
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