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Updated: May 10, 2025

Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
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全牛奶的超过:同质化和超过温度对加工效率和成分保留效率的影响

Pramith U Don1,2, Zeel Modi1, Kartik Shah3

  • 1Dairy and Food Science Department, Midwest Dairy Foods Research Centre, South Dakota State University, Brookings, SD 57007, USA.

Foods (Basel, Switzerland)
|April 26, 2025
PubMed
概括

热和均化预处理对全乳 (WM) 的超过 (UF) 效率有显著的影响. 同质化提高了UF的性能,而热处理提高了初始流量,为乳制品加工商提供了产品成分控制的新方法.

关键词:
均质化 均质化 均质化温度和矿物质的不同.超过是一种超过.全乳牛奶的使用方法

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