Table 1. The properties of cream cheese samples treated by ultra-high temperature (UHT) and low temperature (LT)

From

Accelerated Shelf-Life Study of Ultra-High Temperature (UHT) Cream Cheese

Özge Aslan, Tuğçe Ulutaşdemir, Ilker Yildiz, Arzu Çağrı-Mehmetoğlu

Journal of Food and Nutrition Research. 2024, 12(4), 228-235 doi:10.12691/jfnr-12-4-7