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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer International Publishing
2016
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| 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 |