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Dissertations / Theses on the topic 'Juice'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Arbieto, Huerta Paola Nicole, Saldivar Diego Andre Balarezo, Cáceres Luis Genaro Gutiérrez, and Rojas Daniela Adriana Torres. "Nutri Juice." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/655808.

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Este modelo de negocio se realizó con el fin de complementar un estilo de vida saludable a través de un producto 100% natural, el cual aporta diversos nutrientes y es beneficioso para la salud del consumidor. Uno de los principales problemas que se identificaron en el estudio realizado es la falta de tiempo de las personas para preparar sus propias bebidas, ya sea por trabajo, estudio u otros temas. Esto les conlleva a buscar jugos naturales que sean acorde a sus necesidades, como es el mantener un estilo de vida saludable con un producto que sea beneficioso para su salud. Es por ello, que sur

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2

Alvarez, Leyva Grecia Zarella, Zanabria Bruno Casado, Pauyac Wander André Florez, and Vargas Félix Leonardo García. "FAST JUICE." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/652591.

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Según expertos, se ha analizado que en la última década la gente injiere alimentos poco saludables por el estilo de vida y el tiempo reducido que tienen para llevar, comer o disfrutar de productos nutritivos como lo es un jugo de frutas. Sin embargo existe la tendencia hacia el consumo saludable en el Perú en los últimos años. La empresa Fast Juice, se encarga de brindar jugos naturales que conservan el valor nutricional de la fruta, todo esto a través de las máquinas expendedoras que permiten la venta de manera rápida, sencilla e innovadora. El negocio ubicará una máquina expendedora en

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3

Tirey, Amandda Leigh. "Strange juice." The Ohio State University, 2002. http://rave.ohiolink.edu/etdc/view?acc_num=osu1382707435.

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4

McKenzie, Darrell-Lee. "Physical and chemical properties of apple juice and apple juice particulate." Thesis, University of British Columbia, 1988. http://hdl.handle.net/2429/27984.

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In order to prevent enzymatic oxidation of phenols during the centrifugal extraction of juice from apple purée, a sulfite or ascorbic acid treatment followed by blanching has been proposed. However, juice from blanched puree is more turbid and difficult to clarify than juice processed without blanching. In order to better understand the effect of blanching on juice turbidity as well as to provide more information concerning the effect of cultivar, post-harvest storage and enzyme treatment on juice quality, the chemical and physical properties of apple juice and apple juice particulate from fre

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5

Misner, Scottie, and Carol Curtis. "Unpasteurized Apple Cider and Juice." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2008. http://hdl.handle.net/10150/146436.

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1p.<br>Revised<br>Certain juices and ciders are not pasteurized, and may contain harmful bacteria that can make people sick. This publication discusses the risks associated with this bacteria, and how to read labels with caution.

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6

Weekes, Luan N. "The impact of multicoloured Asian Lady Beetles on the sensory properties of Concord and Niagara grape juice." Pullman, Wash. : Washington State University, 2008. http://www.dissertations.wsu.edu/Thesis/Fall2008/l_weekes_051209.pdf.

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Thesis (M.S. in food science)--Washington State University, December 2008.<br>Title from PDF title page (viewed on July 10, 2009). "Department of Food Science." Includes bibliographical references (p. 84-94).

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7

Wu, Wenbiao. "Recovery of proteins from potato juice." Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.305428.

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8

Gous, Andries Gustav Stefanus. "Enzymatic debittering of grapefruit peel juice." Diss., University of Pretoria, 2012. http://hdl.handle.net/2263/31505.

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Vast amounts of waste consisting of peels, segment membranes and seeds are generated during grapefruit juice processing. The peels can be used for juice extraction to obtain grapefruit peel juice. Grapefruit peel juice can be a relatively cheap product and can be used as juice fillers. Extreme bitterness due to the compounds naringin and limonin limits the use of grapefruit peel juice in such applications. The aim of this study was to determine the effects of the enzymes aromase and laccase on the bitter compounds naringin and limonin and other physico-chemical properties of grapefruit p

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9

Jensen, Heidi Dorte. "Cranberry juice and urinary tract infections /." Copenhagen : Department of Bacteriology, Mycology and Parasitology, Statens Serum Institut : Department of Medicinal Chemistry, The Danish University of Pharmaceutical Science, 2004. http://www.dfh.dk/phd/defences/HeidiDorteJensen.htm.

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10

Jabalpurwala, Fatima Abdulhussain. "Grapefruit juice and citrus blossom volatiles." [Gainesville, Fla.] : University of Florida, 2009. http://purl.fcla.edu/fcla/etd/UFE0024934.

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11

Nguyen, Danny M. T. "Colour removal from sugar cane juice." Thesis, Queensland University of Technology, 2014. https://eprints.qut.edu.au/66234/1/Danny_Nguyen_Thesis.pdf.

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The key contribution contained in this thesis is an understanding of the degradation of colour precursors in sugar solutions. A new direction of research for the removal of colour and colour precursors in sugar process streams has been identified through the use of the Fenton oxidation and related processes. The decolourisation technologies developed in this study showed reductions in colour in synthetic and factory sugar process streams. These technologies have the potential to lower refining and manufacturing costs for the sugar industry.

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12

Lagacé, Marylène. "The effect of different storage conditions on the quality of orange juice /." Thesis, McGill University, 1998. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=20831.

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Unpasteurized (condition A) and pasteurized (condition B) orange juice samples were stored frozen for eight months. In addition, pasteurized samples were also aseptically packaged and stored at +1°C in polyethylene bags (condition C). Nine quality parameters were monitored during the eight months of storage: sedimentation of the pulp, cloud measurement, aroma volatiles, ascorbic acid concentration, viscosity, density, colour, sugar content (sucrose, glucose and fructose), organic acids (malic and citric), in addition to sensory analysis. The optimum storage condition for freshly processed oran

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13

Li, Zhuo 1958. "Studies on the storage of orange juice." Thesis, McGill University, 1987. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=63766.

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14

Garcia-Wass, Febe. "Orange juice authenticity using pyrolysis mass spectrometry." Thesis, University of Reading, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.312084.

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15

Darkin, D. W. "A study of nitrosation in gastric juice." Thesis, University of Hertfordshire, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.372078.

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16

Basak, Sarmistha. "Studies on high pressure processing of orange juice : enzyme inactivation, microbial destruction, and quality changes, process verification and storage." Thesis, McGill University, 2001. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=36874.

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High pressure (HP) processing has been emerging rapidly as a novel technique for non-thermal preservation of foods. Application of HP processing for shelf life extension of orange juice was the principal objective of the current research. To accomplish this objective, and to establish a scientific basis for HP processing of orange juice, a systemic approach was used which included the evaluation of: (a) HP inactivation kinetics of pectin methyl esterase (PME, the key enzyme in orange juice implicated with respect to quality changes), (b) destruction of spoilage microorganisms and changes in pr

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17

Silvério, Susana Maria Jorge. "Novos produtos de hortofrutícolas fermentados." Master's thesis, ISA, 2014. http://hdl.handle.net/10400.5/6805.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia<br>The Food Industry aims to develop new products, simultaneously, with quality and food safety characteristics, meeting the requirements of the consumers. The aim of this thesis was the development of three products derived from fermented fruit and vegetables juices, by lactic acid bacteria. Forteen strains of lactic acid bacteria in mono and/or co-culture were tested in the fermentation of the juices, in various combinations. For the beverage, the best results were obtained from the mixture of beet, apple and carrot juices,

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18

Paotrakool, Jiraporn. "Studies of de-acidification of pineapple juice and colour development of the recovered solution /." View thesis View thesis, 1994. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030612.140204/index.html.

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Thesis (M.Sc.) -- University of Western Sydney, Hawkesbury, 1994.<br>Thesis submitted in partial fulfilment of the requirements for the degree of Master of Science in Food Science, School of Food Sciences, Faculty of Science and Technology, University of Western Sydney, Hawkesbury, 1994. Includes bibliographical references.

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19

Almeida, Francisca Diva Lima. "Employment of emerging technologies on orange juice processing added of prebiotic fructo-oligosaccharide and orange juice produced via enzymatic synthesis." Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=16471.

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CoordenaÃÃo de AperfeÃoamento de Pessoal de NÃvel Superior<br>Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico<br>The aim of this research was to use emerging technologies on the processing of the prebiotic orange juice added of fructo-oligosaccharides (FOS) and in prebiotic orange juice produced by enzymatic synthesis. The first stage of the study was evaluated the effect of atmospheric pressure cold plasma (ACP) and high pressure processing (HPP) on the prebiotic orange juice added 7% commercial FOS. The orange juice was directly and indirectly exposed to plasma discharge at 70

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20

Kamau, Caroline M. "Fruit Juices: Ellagic Acid Concentration and Sensory Appeal." Bowling Green State University / OhioLINK, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1182707084.

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21

Feleke, Shiferaw Tesfaye. "Global competition for the Japanese fruit juice market." [Gainesville, Fla.] : University of Florida, 2006. http://purl.fcla.edu/fcla/etd/UFE0014761.

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22

Wei, Shuo-Ting. "Colour harmony and consumer expectations for juice packages." Thesis, University of Leeds, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.534846.

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23

Boff, Jeffrey Michael. "Study of volatile compound formation in oxidized lipids and volatile compound retention in processed orange juice." Columbus, OH : Ohio State University, 2003. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1054660479.

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Thesis (Ph. D.)--Ohio State University, 2003.<br>Title from first page of PDF file. Document formatted into pages; contains xxi., 190 p.: ill. Includes abstract and vita. Advisor: David B. Min, Dept. of Food Science and Nutrition. Includes bibliographical references (p. 179-190).

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24

Riahi, Esmaeil. "Effect of high pressure treatment on the kinetics of enzyme inactivation and microbial destruction in apple juice." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84424.

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High pressure (HP) processing, a novel technology, has excellent potential for non-thermal preservation of apple juice, the largest consumed fruit juice in North America. The objective of this research was to evaluate the application of HP treatment for inactivation of enzymes and destruction of microorganisms in apple juice. HP inactivation kinetics of selected enzymes (amylase, pectin methyl esterase and polyphenol oxidase) and microorganisms [Leuconostoc mesenteroides, Pichia membranaefaciens and Zygosaccharomyces badii, Escherichia coli (29055) and Escherichia coli (O157:H7)] in app

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25

Gendron, Christopher Joseph. "The Effect of Cranberry Juice on Glycemia and Satiety." Fogler Library, University of Maine, 2011. http://www.library.umaine.edu/theses/pdf/GendronC2011.pdf.

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26

Bodley, Mark David. "Application of bacteriocins in the preservation of fruit juice." Thesis, Nelson Mandela Metropolitan University, 2015. http://hdl.handle.net/10948/d1020188.

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Bacteriocins (BCNs) are ribosomally synthesized polypeptides or proteins with antimicrobial activity, produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce BCNs with broad spectra of inhibition. The antimicrobial activity of BCNs against spoilage organisms (SPOs) has raised considerable interest in their application in juice preservation. The objectives of the study were to: (i) isolate, identify and screen BCN producing bacteria for antimicrobial activity against spoilage bacteria and fungi, (ii) optimize production of BCN from selected producers and (iii) investig

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27

Siguemoto, Érica Sayuri. "Continuous-flow microwave thermal processing of cloudy apple juice." Universidade de São Paulo, 2018. http://www.teses.usp.br/teses/disponiveis/3/3137/tde-25092018-075112/.

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Continuous-flow microwave heating is an alternative processing technology that can bring advantages to the pasteurization of food products, particularly, fruit-based beverages. This work aimed to study the continuous-flow microwave thermal processing of cloudy apple juice. Dielectric and electric properties of cloudy apple juices, obtained from different varieties and from an industrial plant, were determined from 500 to 3000 MHz and temperatures between 10 °C and 90 °C. At these frequencies, apple variety showed little influence and the permittivity decreased almost linearly with temperature.

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28

Eriksson, Andreas, and Erik Hayling. "Från juice till halloumi : Vilka faktorer påverkar fristående varumärkesförlängningar?" Thesis, Högskolan i Gävle, Företagsekonomi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-32747.

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Syftet med denna studie är att bidra till en djupare förståelse för vilka faktorer som påverkar fristående varumärkesförlängningar bland företag inom dagligvaruhandeln. Studien tillämpar en kvalitativ metod där semistrukturerade intervjuer används för att samla in empiriska data. Intervjuerna har genomförts med anställda på tre olika företag inom dagligvaruhandeln. Analysen av empiriska data har genomförts med hjälp av abduktiv metod med inspiration från grundad teori. Slutsatsen i denna studie är att det finns ett flertal påverkande faktorer vid fristående varumärkesförlängningar, bland annat

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29

Ayhan, Zehra. "Packaging requirements for pulsed electric field processed orange juice /." The Ohio State University, 2000. http://rave.ohiolink.edu/etdc/view?acc_num=osu1488196781734345.

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30

Lecky, Matthew. "Continuous high pressure carbon dioxide processing of watermelon juice." [Gainesville, Fla.] : University of Florida, 2005. http://purl.fcla.edu/fcla/etd/UFE0011651.

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31

Fayoux, Stéphane C. "Interactions between plasticised PVC films and citrus juice components." Thesis, View thesis, 2004. http://handle.uws.edu.au:8081/1959.7/35863.

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The study presented here consists in an original piece of work to better understand complex food packaging interactions. The majority of investigations on food polymer interactions related to orange juice and this provided a good base to our study (Literature reviews: cf. Chapters 1a and b). Additionally a rather remarkable finding in 1994 was that limonin, a trace bitter material found in some varieties of orange juice was rapidly absorbed by highly plasticised polyvinyl chloride (PVC plastisol) (Chapter 2). Several commercial absorbants are available for debittering, relying on limonin absor

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Fayoux, Stéphane C. "Interactions between plasticised PVC films and citrus juice components." View thesis, 2004. http://handle.uws.edu.au:8081/1959.7/35863.

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Thesis (Ph.D.) -- University of Western Sydney, 2004.<br>A thesis presented to the University of Western Sydney, Centre for Advanced Food Research, in fulfilment of the requirements for the degree of Doctor of Philosophy in Advanced Food Science (& Food Packaging Science). Includes bibliography.

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33

Douanla, Morelle Merlina Ngandjou. "Photocatalytic disinfection of patulin using titania in apple juice." Thesis, Cape Peninsula University of Technology, 2019. http://hdl.handle.net/20.500.11838/3062.

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Thesis (MEng (Chemical Engineering))--Cape Peninsula University of Technology, 2019<br>The food industry is facing many challenges to provide safe food free from microbial contamination and especially free from mycotoxins, which seems to bypass the pasteurisation treatment frequently used for microbial deactivation in industry. Mycotoxins are secondary metabolites produced by numerous microorganisms. Among mycotoxins, patulin is well known to affect apples and is therefore found in apple juice and apple cider. Patulin is in fact a mycotoxin produced by Penicillium expansum. It is toxic; hence,

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34

Donato, Roberta M. "Globalization and trade relations the US and Brazilian orange juice dispute /." Ohio : Ohio University, 2006. http://www.ohiolink.edu/etd/view.cgi?ohiou1141950268.

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35

Leach, Gareth Charles. "Studies on the counter-current diffusional extraction of apple juice." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.357731.

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36

Rintelmann, Anke. "DNA based methods for food authentication." Thesis, University of Nottingham, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.272357.

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37

Tiziani, Stefano. "Physico-chemical characterization of a novel functional food tomato juice with soy /." Columbus, Ohio : Ohio State University, 2006. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1139765227.

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38

Dede, Saner. "Effect Of High Hydrostatic Pressure (hhp) On Some Quality Paraeters And Shelf-life Of Fruit And Vegetable Juices." Master's thesis, METU, 2005. http://etd.lib.metu.edu.tr/upload/12606513/index.pdf.

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The quality and shelf-life of pressure processed (150, 200 and 250 MPa at 25 and 35&deg<br>C for 5, 10 and 15 minutes) orange, tomato and carrot juices were compared to fresh and thermally pasteurised (60&deg<br>C for 5, 10 and 15 minutes and 80&deg<br>C for 1 minute) juices. Treatments were capable of microbial inhibition of juices to non-detectable levels. The change in ascorbic acid content of HHP treated juices was not statistically significant (p&gt<br>0.05). Both heat treatments at 60 and 80&deg<br>C, displayed a significant loss and induced a decrease in the free radical scavenging acti

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39

Spinelli, Fernanda Rodrigues. "Validação de métodos para detecção da adição de suco de maçã em sucos de uva." reponame:Repositório Institucional da UCS, 2013. https://repositorio.ucs.br/handle/11338/685.

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Devido ao aumento do consumo de sucos de uva, o controle da qualidade é uma realidade em todos os países produtores e consumidores desse produto. A forma mais comum de adulteração é através da substituição por suco de maçã. As amostras adulteradas podem ser identificadas através de análises específicas, pois o suco de maçã possui alguns compostos que a uva não apresenta ou possui pequenas quantidades, como a florizina e o sorbitol. Portanto, métodos analíticos capazes de identificar a composição de sucos de uva e determinar sua autenticidade são necessários para garantir um controle efic

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40

Allobergenova, Inobat. "Anaerobic fermentation of organic waste from juice plant in Uzbekistan." Thesis, KTH, Industriell ekologi, 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-32700.

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This Master Thesis work was done at the Master’s Programme in SustainableTechnology at the Royal Institute of Technology (KTH) in study period 2005-2006.The aim of this Thesis work was to analyze if fermentation process is a proper methodfor processing organic waste from juice production process and if so to design a fermentationprocess of organic waste from juice plants in Uzbekistan taking into account the economical,environmental and technical aspects.In this report apple juice producing process and organic waste from juice productionin Uzbekistan were overviewed. Two juice processing plant

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41

Beckett, Dana A. "Green products, perceptions versus reality. the case of apple juice." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/MQ35865.pdf.

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42

CHEN, HUI-RONG, and 陳惠蓉. "Clarification of guava juice." Thesis, 1990. http://ndltd.ncl.edu.tw/handle/17321459026298714025.

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Tsai, Xiao-Jun, and 蔡孝俊. "Evaluation of the Antibacteria Activity of Essential oils and Lemon juice/Orange juice." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/5b57ae.

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碩士<br>大同大學<br>生物工程學系(所)<br>107<br>Every time you come to the anniversary of the department store, many people will buy the skin care products insanely.Because the unit price of the skin care products is high, the demand for the products will be improved, including the effect presentation, the natural proportion, the fragrance acceptance, and good Consumption, product design and variety, are testing manufacturers and brands, whether it can successfully accept customers. The birth of a product, which contains a lot of key, the developer of the formula needs to do the composition comparison and m

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LU, XING-JIANG, and 呂幸江. "Deacidification of passion fruit juice." Thesis, 1987. http://ndltd.ncl.edu.tw/handle/33043069143791474685.

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Chia-Chun and 鍾佳君. "Hypolipidemic effect of onion juice." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/47171630526440252485.

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碩士<br>中山醫學大學<br>營養學系碩士班<br>99<br>Onion contains flavonoids, sulfur-containing compounds and a lot of vitamins and minerals. Many studies indicated that onion showed antioxidation and anticarcinogen.This study was focused on the antioxidant capacity and hypolipidemic effects of onion juice. Twenty-four healthy subjects with board line high serum cholesterol (≧200mg/dL) was involved in the study. This was a randomized, parallel, placebo controlled and double blind design. We randomized subjects into two groups. Each subject drank 100ml of onion juice or placebo every day for continuous eight w

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Vora, Harshul M. "Quality optimisation of carrot juice." Thesis, 2001. https://vuir.vu.edu.au/15455/.

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The carrot is one of the most widely consumed root vegetables, both in raw and processed forms and offers various nutritional benefits with the firesh product being low in energy and a good source of fibre, potassium and other minerals. Of all the vegetables, it is one of the richest sources of carotenes especially B-carotene which has a crucial role in vision and is also thought to have benefits due to its anti carcinogenic properties and in protection against heart disease. ... For this strategic investigation on processing suitability, four commercially available Australian carrot variet

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Gou, Wei-Shiang, and 郭偉翔. "Study on juice production, change during storage and biological activities of Morinda citrifolia (noni) juice." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/76185685194179360313.

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碩士<br>東海大學<br>食品科學系<br>95<br>Morinda citrifolia L., also known as noni, has a long history of traditional use in the Hawaiian and Tahitian islands as cure-all medicine. Recently, commercial fermented noni juice products have been imported from different countries and delivered directly to consumers with claims of multiple health benefits, including antioxidative, anticancer and immuno-stimulating activities. Only few of its health benefits have been confirmed by scientific reports. Production of noni juice by fermentation is time consuming and some of its active ingredients will decompose duri

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48

Shah, Rohan. "Gas chromatography/olfactometry and descriptive analysis of Valencia orange juice." Thesis, 1998. http://hdl.handle.net/1957/27658.

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Heat treated orange juice, both pasteurized and concentrate, are being increasingly consumed in the U.S. Orange juice is primarily heat treated to increase its shelf life, by curbing the growth of microorganisms; and to inactivate pectin methylesterase, which demethylates pectin and leads to cloud loss in the juice. However, because of heat processing, orange juice undergoes undesirable flavor changes that decrease its acceptability to consumers. The objectives of this study were to differentiate between fresh frozen and heat treated orange juice employing descriptive analysis, and to determin

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SUNG, SHUN-LUNG, and 宋順龍. "Study on the Flavor and Qualdy of Polypropylene Bottled Orange Juice and mulberry Juice during Storage." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/49072271176981514565.

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碩士<br>大葉大學<br>食品工程研究所<br>90<br>ABSTRACT Recently, polyethylene (PP) bottled fresh juice has been getting popular in Taiwan. The aim of this thesis is focused on the study of effects of heating process and storage of sweeten or un-sweeten orange juice or mulberry juice on the overall quality and flavor components. The researches in this thesis can be separated into five sections. In the first section, sweeten orange or mulberry juice was pasteurized in a tubular heating apparatus at 85 ℃ and then filled and sealed in the PP bottles and further hold in a 80 ℃ water bath for

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50

Flores, Gaytan Jose Humberto. "Ultrafiltration of fruit juice and wine." Thesis, 1987. http://hdl.handle.net/1957/27154.

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The possible effect of oxidation [processing with or without sulfur dioxide (±S0₂)] and of pre-ultrafiltration treatment of juices with enzymes and fining agents on flux, and on juice color, composition and stability was investigated. White Riesling juice was ultrafiltered with a Romicon system operated with a nominal molecular weight cut-off (MWCO) of 10,000 daltons. In addition, UF White Riesling juices processed ±S0₂, were stored for 2 months (1985 vintage) and 12 months (1984 vintage) at 2°C and 20°C, and evaluated by a trained panel using descriptive analysis. Pre-UF treatment with enzyme

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