Evaluation of Heat Stability of Camel Milk (Sterilized and Nonevaporated)
The study evaluated the thermal stability of sterilized camel milk. The sterilized product was obtained from raw milk containing 9.11 ± 0.57% nonfat solids and 2.83 ± 0.45% fat. Disodium/dipotassium hydrogen phosphate (Na2HPO4 or K2HPO4), sodium citrate (SC), ethylenediaminetetraacetic acid (EDTA, d...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2024/5564251 |
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