Sensory Analysis for Cow Milk Product Development Using High Pressure Processing (HPP) in the Dairy Industry

High pressure processing (HPP) can be applied as an alternative thermal treatment of milk to maintain its natural and original sensory quality. Milk was processed at 600 MPa for 10 min or given thermal treatment at 125 °C for 4 s. Sensory evaluation of treated milk samples was conducted using the tr...

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Detalles Bibliográficos
Autores principales: Lim, Shu Huey, Chin, Nyuk Ling, Sulaiman, Alifdalino, Tay, Cheow Hwang, Wong, Tak Hiong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9103760/
https://www.ncbi.nlm.nih.gov/pubmed/35563957
http://dx.doi.org/10.3390/foods11091233

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9103760/
https://www.ncbi.nlm.nih.gov/pubmed/35563957
http://dx.doi.org/10.3390/foods11091233

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