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Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat Milk

Goat milk samples were pasteurized at high-temperature (72°C, 75°C, and 81°C) and in short-time (15 s and 25 s) combinations. Physical, chemical and microbial qualities of the pasteurized milk samples were evaluated 0, 2, 3, and 4 weeks of storage at 4°C. Despite the different thermal treatments, sp...

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Detalles Bibliográficos
Autores principales: Prasantha, B. D. Rohitha, Wimalasiri, K. M. S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6930713/
https://www.ncbi.nlm.nih.gov/pubmed/31915676
http://dx.doi.org/10.1155/2019/1801724