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Filtering by: Subject Molybdenum -- Heat treatment Creator He, Juan

Flavor comparison of ultra high temperature processed milk heated by Ohmic heating and conventional methods

Creator:

He, Juan

Abstract:

Ultra high temperature (UHT) processing can extend shelf life of milk to several months without refrigeration, which is more convenient and energy saving than pasteurized milk. However, the poor acceptance caused by "cooked" flavors limits its marketing growth, especially in United States. Ohmic heating, which has a more uniform and...

Resource Type:

Masters Thesis

Full Text:

bitter flavors and the coagulation of milk. While bacteria may be killed by heat treatment, certain