Effect of sterilization and storage on volatile compounds, sensory properties and physicochemical properties of coconut milk

Sterilization is an important process in beverage production that not only guarantees the edible safety of beverage but also extends its shelf life. However, the quality changes in the coconut milk sterilization and storage has received scarce attention in regard to beverages. Therefore, this study was conducted to investigate the effect of sterilization (at 121 ℃ for 30 min.) and storage (from day 1 to day 19) on the quality of coconut milk....