Effects of Flash Evaporation Conditions on the Quality of UHT Milk by Changing the Dissolved Oxygen Content in Milk
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DOI: 10.3390/foods11152371
Abstract: This study assessed the impact of reducing dissolved oxygen (DO) content on the quality of UHT milk using a flash deoxygenation treatment. Flash deoxygenation was designed based on preheated milk reaching boiling early under low-pressure… read more here.
Keywords: dissolved oxygen; uht milk; milk; quality uht ... See more keywords