Predicting safety and quality parameters for UHT-processed milks

International Journal of Dairy Technology

Volumn 54, Issue 3, 2001, Pages 111-120

[No Author Info available]

Author keywords

B*; Browning; C*; Lactulose; Sensory characteristics; Turbidity; Uht milk

Indexed keywords

EID: 0005023824     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1364-727x.2001.00021.x     Document Type: Article

References (3)

1. Mottar J (1985) Objective evaluation of the UHT process with respect to the quality of milk. Netherlands Milk Dairy Journal 39 15-25.
2. Rampilli M and Andreini R (1992) Evaluation of colour components in sterilized milk. Italian Journal of Food Science 4 285 -291.
3. Adams J P, Simunovic J and Smith K L (1984) Temperature histories in a UHT indirect heat exchanger. Journal of Food Science 49 273-277.