|
KMID : 0380619820140030276
|
|
Korean Journal of Food Science and Technology
1982 Volume.14 No. 3 p.276 ~ p.282
|
|
|
Nutritional and Organoleptical Aspects of UHT Treated Milk
|
|
|
|
|
Abstract
|
|
|
|
The UHT treatment and consequent storage effect on nutritional value of milk are discussed. Compared with the conventional sterilization the LHT treatment of milk represents a relatively small thermal stress. During UHT processing, nutritive value of protein, fat, carbohydrates, fat-soluble vitamins and minerals are generally unaffected. Nutritive value of some water soluble vitamins and protein are adversely affected in a all degree during storage. It has been recommended that UHT milk has best nutritional and organoleptic qualities on storage under refrigeration. Some unsolved future problems are also suggested.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|