INTERNATIONAL RESEARCH JOURNAL OF SCIENCE ENGINEERING AND TECHNOLOGY
( Online- ISSN 2454 -3195 ) New DOI : 10.32804/RJSET
**Need Help in Content editing, Data Analysis.
Adv For Editing Content
PROTEIN DENATURATION AND CROSS-LINKING MECHANISMS INDUCED BY ULTRA-HIGH TEMPERATURE (UHT) MILK PROCESSING
2 Author(s): ABU BAKER ,DR . M.ZIAUDDIN SHAHZADA
Vol - 16, Issue- 3 , Page(s) : 33 - 51 (2026 ) DOI : https://doi.org/10.32804/RJSET
Ultra-High Temperature (UHT) processing is widely used in the dairy industry to obtain commercially sterile milk with a prolonged shelf life. The process involves heating milk to approximately 135–150°C for a few seconds,