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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
University of Zagreb Faculty of Food Technology and Biotechnology
2021
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| Materias: | |
| 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 |