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All rights reserved.Background Sterilization of milk is aimed at killing the microorganisms present. There are three main sterilization practices widely used in milk handling, including High Temperature and limited time (HTST) pasteurization, Ultra-high Pasteurization (UP) and Ultra-High Temperature (UHT) sterilization. Maillard response is of special interest in studying the consequence of heat therapy on milk quality. The furfural substances tend to be one of the typical interm
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