Evaluation of UHT milk processed by steam injection and steam infusion technology

La inyeccin̤ de vapor directa y la infusin̤ de vapor en el proceso UHT son ampliamente utilizadas; sin embargo, no existe ninguna comparacin̤ de su impacto en los componentes de la leche. Este estudio evalu ̤los cambios estructurales en distintos pasos durante el procesamiento UHT de leche entera en...

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Bibliographic Details

Other Authors:	Malmgren Bozena, Department of Food Technology, Engineering and Nutrition, Lund University
Format:	Book
Language:	English
Subjects:	Tecnologa̕ de alimentos Productos lc̀teos Microbiologa̕ de alimentos Alimentos Leche Food technology Dairy products Food microbiology Food Milk Industria de alimentos Industria lc̀tea Procesamiento třmico Tratamiento třmico UHT Inyeccin̤ de vapor Tecnologa̕ de infusin̤ de vapor Food industry Dairy industry Thermal processing Heat treatments Steam injection Steam infusion technology
Online Access:	Evaluation of UHT milk processed by steam injection and steam infusion technology
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