Correlations between quality, enzymatic activities and storage stability of UHT milk in Tunisia
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...
| Glavni autori: | , , , |
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| Format: | Članak |
| Jezik: | English |
| Izdano: |
University "Hassiba Benbouali" de Chlef
2023-01-01
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| Serija: | Revue Nature et Technologie |
| Teme: | |
| Online pristup: | https://journals.univ-chlef.dz/index.php/natec/article/view/142 |