Changes in ̄avour and volatile components during storage of whole and skimmed UHT milk

@inproceedings{ValeroChangesI,
  title={Changes in ̄avour and volatile components during storage of whole and skimmed UHT milk},
  author={Elsa Valero and Mar Villamiel and Beatriz Miralles and J. Garcia Sanz}
}
Six batches of commercial UHT milk, submitted to direct treatment, three whole and the other three skimmed milk, were stored at 25 2 C for 4 months. Non-casein nitrogen (NCN) and sensorial analysis were carried out on packs opened every month. Volatile composition was analysed every 15 days, using a purge-and-trap concentrator coupled on-line to a GC±MS instrument. NCN increased during storage; the increase was greater in skimmed milk samples. Sensory characteristics were slightly better in the… CONTINUE READING
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