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Review of UHT processing methods

Authors :
A G Perkin
Source :
International Journal of Dairy Technology. 38:69-73
Publication Year :
1985
Publisher :
Wiley, 1985.

Abstract

The flavour and nutritional quality of UHT processed milk is discussed and suggestions are made for ways of minimizing undesirable changes during heat treatment. UHT treatment of milk using an infusion heater is described, and it is concluded that whole milk processed in this way is a typical directly heated UHT milk.

Subjects

Subjects :
Chemistry
Process Chemistry and Technology
Flavour
Organoleptic
food and beverages
Pasteurization
Bioengineering
Nutritional quality
Processing methods
law.invention
Whole milk
fluids and secretions
law
Dry heat
Food science
Ultra-high-temperature processing
Food Science

Details

ISSN :
14710307 and 1364727X
Volume :
38
Database :
OpenAIRE
Journal :
International Journal of Dairy Technology
Accession number :
edsair.doi...........e34b56c730dccfd5eef12546f04e16c7
Full Text :
https://doi.org/10.1111/j.1471-0307.1985.tb00559.x
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