Influence of Heat- and Cold-Stressed Raw Milk on the Stability of UHT Milk

Influence of Heat- and Cold-Stressed Raw Milk on the Stability of UHT Milk

This study investigated the variations and alterations in the concentrations of plasmin system components in raw and UHT (ultra-high-temperature) milk under cold stress (WCT ≤ −25 °C), heat stress (THI ≥ 80), and normal (THI < 70 and WCT ≥ −10 °C) circumstances. The findings indicated elevated am...

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Bibliographic Details
Main Authors: Nan Li, Zhigang Yang, Zhiyu Yuan, Zizhu Zhen, Xinna Xie, Danqing Zhu, Gang Lu, Feng Zhao, Bo Qu, Bingli Qi, Yujun Jiang, Qianyu Zhao, Chaoxin Man
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
ultra-high-temperature milk
cold stress
age of gelation
plasmin
Online Access:https://www.mdpi.com/2304-8158/14/1/3
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