Processing of extended shelf life milk using microfiltration
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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The effect of thermal and pulsed electric field (PEF) processing on the shelf life of an orange juice-milk beverage (OJMB) was studied. The intensities of the treatments were selected to produce similar inactivation of pectin methyl esterase (PME), an enzyme responsible for the jellification and loss of fresh juice cloudiness. Physical properties (pH, degrees Brix, and color), microbial populat...
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ژورنال
عنوان ژورنال: International Journal of Dairy Technology
سال: 2006
ISSN: 1364-727X,1471-0307
DOI: 10.1111/j.1471-0307.2006.00275.x