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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| 主要な著者: | , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Elsevier
2022-05-01
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| シリーズ: | JDS Communications |
| オンライン･アクセス: | http://www.sciencedirect.com/science/article/pii/S2666910222000370 |
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