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"Cow milk from one and then same region, obtained during the summertime, was processed at ultra high temperature in a newest technology plant, indirectly hetated, with tubular heat exchangers, at two different temperatures, keeping in both cases a 3,3 s holding time. Lactulose and acid-soluble beta-lactoglobulin contents were determined before and after each heat treatment. According to the statistical analysis of the acquired data, an increase in temperature of only 1 degree centigrade produces further beta-lactoglobulin degradation and a higher lactulose content."
Thank you.
Diana Hamann