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Journal of Food Protection
Article
Data sources: Europe PubMed Central
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Milk Processed at Ultra-High-Temperatures - A Review 1.

descriptionPublicationkeyboard_double_arrow_right Article English Journal:Journal of food protection, volume 43 (issn: 1944-9097, Copyright policy )
Authors: R S, Mehta;

pmid: 30822842

Milk Processed at Ultra-High-Temperatures - A Review 1.

Abstract

Ultra-high-temperature (UHT) processing today may describe either a sterilization or a pasteurization process. This review primarily covers the sterilization process which involves heating milk at 130 to 150 C for 1 second or more and then packaging it aseptically. The main topics covered are: history, economics. and theoretical basis of UHT processing; common UHT processes and available aseptic packaging systems; microbial, nutritional, biochemical, and physical aspects of UHT milk; and the flavor of UHT milk.

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
Average
Average
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