The Effect of Calcium, Citrate, and Urea on the Stability of Ultra-High Temperature Treated Milk: A Full Factorial Designed Study
The composition of raw milk is important for the stability of dairy products with a long shelf-life. Based on known historical changes in raw milk composition, the aim of this study was to get a better understanding of how possible future variations in milk composition may affect the stability of da...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-09-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/8/9/418 |