Zabbia, Alex; Buys, E.M. (Elna Maria); De Kock, Henrietta Letitia
(Taylor & Francis, 2012-01)
UHT processing, leads to the formation of “cooked” and “flat” flavours in milk. These
undesirable notes occur due to the volatile formation of a variety of sulphur containing
compounds, methyl ketones and aliphatic ...