High Pressure and Pasteurization Effects on Dairy Cream †

Dairy cream, a common ingredient in various dishes and food products, is susceptible to rapid microbial growth due to its high water activity (≈0.97) and pH (≈6.7). Thus, it requires proper processing conditions to ensure food safety and extend shelf life. High-pressure processing (HPP) has emerged...

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Detalles Bibliográficos
Autores principales: Machado, Fernanda, Duarte, Ricardo V., Pinto, Carlos A., Casal, Susana, Lopes-da-Silva, José A., Saraiva, Jorge A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572675/
https://www.ncbi.nlm.nih.gov/pubmed/37835293
http://dx.doi.org/10.3390/foods12193640

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572675/
https://www.ncbi.nlm.nih.gov/pubmed/37835293
http://dx.doi.org/10.3390/foods12193640

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