Table 3. Activation energy calculated using the growth rate of total mesophilic bacteria (TMB) and the reaction kinetics rate of peroxide number formation in the cream cheese produced by the UHT process at the storage of 5, 15 and 25°C

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