The effect of lactose hydrolysis and subsequent low-temperature-inactivation treatment on age gelation of UHT [ultra-heat-treated] whole milk
1989
Kocak, H.R. | Zadow, J.G. (Commonwealth Scientific and Industrial Research Organization, Highett (Australia). Div. of Food Processing)
Lactose hydrolysis has little effect on the apparent viscosity of UHT milk, nor does it affect the time of onset of age gelation. Changes in pH and reflectance during storage of control and lactose-hydrolzed UHT milks are similar. Low-temperature-inactivation (LTI) prior to UHT processing of lactose-hydrolysed milks did not result in useful extension of shelf life. Low-temperature-inactivation after UHT processing of lactose-hydrolyzed milk resulted in an approximate doubling of the useful shelf life of the product.
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