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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| Language: | en |
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2015
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| 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> |