Preheating intensity affects the properties of age gelation formed in direct ultra-high-temperature skim milk

Publication date: January 2025Source: International Dairy Journal, Volume 160Author(s): Xiaohan Liu, Han Gong, Yifan Hu, Pengjie Wang, Hongliang Li, Wentao Qian, Fazheng Ren, Xueying Mao

Volver