Optimum Thermal Processing for Extended Shelf-Life (ESL) Milk
نویسندگان
چکیده
منابع مشابه
Optimum Thermal Processing for Extended Shelf-Life (ESL) Milk
Extended shelf-life (ESL) or ultra-pasteurized milk is produced by thermal processing using conditions between those used for traditional high-temperature, short-time (HTST) pasteurization and those used for ultra-high-temperature (UHT) sterilization. It should have a refrigerated shelf-life of more than 30 days. To achieve this, the thermal processing has to be quite intense. The challenge is ...
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ژورنال
عنوان ژورنال: Foods
سال: 2017
ISSN: 2304-8158
DOI: 10.3390/foods6110102