Effect of Indirect and Direct Heat Treatment on Nutritional and Technological Properties of Milk
This research was done to analyse how different heat treatment processing conditions influence the properties of milk. The focus was on high temperature heat treatment, namely extended shelf life (ESL) and ultra-high temperature (UHT) milk. The milk processing was performed in the range of 124 - 143 ℃ for 1 and 4 seconds. The analyses that were done involved nutritional and technological propertie