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The effect of a novel low temperature-short time (LTST) process to extend the shelf-life of fluid milk

Pasteurization has long been the standard method to extend the shelf-life of dairy products, as well as a means to reduce microbial load and the risk of food-borne pathogens. However, the process has limitations, which include cost effectiveness, high energy input, and reduction of product quality/o...

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Detalles Bibliográficos
Autores principales: Myer, Phillip R., Parker, Kyle R., Kanach, Andrew T., Zhu, Tengliang, Morgan, Mark T., Applegate, Bruce M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer International Publishing 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4899401/
https://www.ncbi.nlm.nih.gov/pubmed/27350902
http://dx.doi.org/10.1186/s40064-016-2250-1