Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk

Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk

In this study, raw milk was collected from three different grades of pastures and processed by pasteurization, blending and ultra-high temperature sterilization (UHT) in a factory production line with a feed size of 10 tons. Additionally, all samples (from raw milk to UHT milk samples) were analyzed...

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Bibliographic Details
Main Authors: Lixiang Lan, Weizhe Wang, Yufang Su, Hongyan Xu, Jiyu Han, Xuelu Chi, Yanmei Xi, Baoguo Sun, Nasi Ai
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Pasture
Milk
Volatile components
GC–MS
Flavor
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524009714
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