Heat-induced Changes in Milk

摘要：

　　Milk is a very heat-stable biological system.Primarily to improve its safety and shelf-life,milk is normally subjected to one of several heat treatments 72 oC (x) 15 sec (pasteurization),140 ℃ (x) 5 sec (UHT sterilization),110-115 oC x 10 min (in-container sterilization) which cause little or no visible changes but a range of chemical and physico-chemical changes do occur,to an extent determined by the severity of the heat treatment.The lipids are the constituents least affected by heat,the loss of creaming being the principal change.

作者: P.F.Fox

作者单位: School of Food & Nutritional Sciences, University College Cork, Ireland

会议类型: 国际会议

会议名称: 3rd International Symposium on Dairy Cow Nutrition and Milk Quality(第三届“奶牛营养与牛奶质量国际研讨会)

会议地点: 北京

会议语种:英文

页码: 119-119

在线出版日期: 2013-05-11（万方平台首次上网日期，不代表论文的发表时间）