Influence of Pasteurization on Maillard Reaction in Lactose-Free Milk.

In the study on the effect of storage temperature on the MR of UHT buttermilk, it was stored at 20 °C and above and the color indexes were measured periodically, and the results obtained were consistent with the present study [ 42 ], with a decreasing trend in L*, a* being negative and tending to be green, and b* being positive and tending to be yellow. 2.5.4.

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This is consistent with the results of Sunds et al., who determined the furosemide content in UHT cow’s milk during storage at 20 °C, which showed an increasing trend with the storage time [ 29 ]. 2.3.4.

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