Optimizing Heat Treatment of Fruit Juices: Ensuring Quality Through Reduced Temperature
This study evaluated the efficacy of reduced-temperature pasteurization in preserving the nutritional, sensory, and microbial integrity of two fruit juice products: a standard orange juice and a probiotic mango juice enriched with Lactiplantibacillus plantarum 299v, conducted at Österlenmejeriet AB in Lunnarp, a subsidiary of Danone. Laboratory-scale thermal treatments were applied at temperatures
