Correlations between quality, enzymatic activities and storage stability of UHT milk in Tunisia

Correlations between quality, enzymatic activities and storage stability of UHT milk in Tunisia

Show other versions (3)

Destabilization of ultra-high temperature (UHT) milk (140 °C, 4s) in the form of gel or sediment may occur during storage. This phenomenon is a real industrial and scientific problem that could be caused by milk proteolysis and lipolysis. This study aimed to study the influence of storage condition...

Full description

Bibliographic Details
Main Authors: Nahla FITOUHI, Mouna GMAR, Nesma SBOUI, Hajer DEBBABI
Format: Article
Language:English
Published: University "Hassiba Benbouali" de Chlef 2023-01-01
Series:Revue Nature et Technologie
Subjects:
Ultra-high temperature (UHT) milk
Storage conditions
enzymatic activities
Online Access:http://193.194.82.220:80/index.php/natec/article/view/142

Internet

http://193.194.82.220:80/index.php/natec/article/view/142

Similar Items