Comparison of vanilla-flavored milk protein beverages thermally processed by direct steam injection, retort, and autoclave
ABSTRACT: Ready-to-drink protein beverages are a growing product category. The objective of this study was to determine the effects of 3 common thermal processes: UHT pasteurization with direct steam injection (UHT-DSI; 142°C for 3 s), retort (123°C, time to achieve sterilization = 5 min), or autocl...
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| Principais autores: | , , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Elsevier
2025-08-01
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| 叢編: | Journal of Dairy Science |
| 主題: | |
| 在線閱讀: | http://www.sciencedirect.com/science/article/pii/S0022030225003881 |
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