Changes in stability and shelf-life of ultra-high temperature treated milk during long term storage at different temperatures

In the ultra-high temperature (UHT) process, milk is subject to temperatures above 135 °C for few seconds giving a product with a shelf-life of several months. The raw milk quality, UHT process and storage conditions affect the stability. In this study, the stability of UHT milk produced in an indir...

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Veröffentlicht in:Heliyon
Hauptverfasser: Karlsson, Maria A., Langton, Maud, Innings, Fredrik, Malmgren, Bozena, Höjer, Annika, Wikström, Malin, Lundh, Åse
Format: Artigo
Sprache:Inglês
Veröffentlicht: Elsevier 2019
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Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6745408/
https://ncbi.nlm.nih.gov/pubmed/31538115
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2019.e02431
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