Properties of Milk Treated with High-Power Ultrasound and Bactofugation

RESEARCH BACKGROUND: Two methods of milk treatment were used, ultrasound (innovative method) and bactofugation, after which the physicochemical and sensory properties of the milk were examined, with the primary aim of achieving the quality and consistency of the pasteurized milk. EXPERIMENTAL APPROA...

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Detalles Bibliográficos
Autores principales: Juraga, Edita, Vukušić Pavičić, Tomislava, Gajdoš Kljusurić, Jasenka, Brnčić, Mladen, Juraga, Tomislav, Herceg, Zoran
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2021
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8157091/
https://www.ncbi.nlm.nih.gov/pubmed/34084084
http://dx.doi.org/10.17113/ftb.59.01.21.6721

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8157091/
https://www.ncbi.nlm.nih.gov/pubmed/34084084
http://dx.doi.org/10.17113/ftb.59.01.21.6721

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