Sensory and enzymatic factors associated with defects in low fat UHT milk

Sensory and enzymatic factors associated with defects in low fat UHT milk

Ultra-high temperature processing of milk renders a product that is bacteriologically stable for several months at ambient temperature. Various factors have been reported to induce changes in UHT milk during storage and thereby limit the shelf life of the milk. Consequently, changes in the sensory a...

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Bibliographic Details
Main Author: Dennill, Melanie
Other Authors: Buys, E.M. (Elna Maria)
Language:en
Published: 2015
Subjects:
UCTD
Online Access:http://hdl.handle.net/2263/50874
Dennill, M 2015, Sensory and enzymatic factors associated with defects in low fat UHT milk, PhD Thesis, University of Pretoria, Pretoria, viewed yymmdd <http://hdl.handle.net/2263/50874>

Internet

http://hdl.handle.net/2263/50874
Dennill, M 2015, Sensory and enzymatic factors associated with defects in low fat UHT milk, PhD Thesis, University of Pretoria, Pretoria, viewed yymmdd <http://hdl.handle.net/2263/50874>

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