Comparison of vanilla-flavored milk protein beverages thermally processed by direct steam injection, retort, and autoclave
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Ready-to-drink protein beverages are a growing product category. The objective of this study was to determine the effects of 3 common thermal processes: UHT pasteurization with direct steam injection (UHT-DSI; 142°C for 3 s), retort (123°C, F0 = 5), or autoc... ...
