Influence of seasonal variation and ultra high temperature processing on lipid profile and fat globule structure of Swedish cow milk.
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DOI: 10.1016/j.foodchem.2017.07.018
Abstract: To investigate the effects of seasonal variations and processing on cow milk fat, raw milk collected in six individual months and corresponding ultra high temperature (UHT) milk were analyzed. Similar seasonal variations in lipid classes… read more here.
Keywords: milk; high temperature; ultra high; processing lipid ... See more keywords