2018•Culinary Science & Hospitality ResearchOpen access
Changes in Quality Characteristics of Commercial Milk with Different Physical Treatments during Storage
최진영, 권태은, Young-Sung Kim
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Abstract
In this study, the fatty acid content and quality characteristics of the massless enegy treated commercial milk products stored at $30^{\circ}C$ were investigated. The pH of pasteurized milk decreased significantly. UHT milk showed also significant decrease in pH to 4.70~5.72 on the 8th day of sto...