Comparison of the Effects of High Hydrostatic Pressure and Pasteurization on Quality of Milk during Storage

High hydrostatic pressure (HHP, 600 MPa/15 min), pasteurization (72 °C/15 s) and pasteurization-HHP (72 °C/15 s + 600 MPa/15 min) processing of milk were comparatively evaluated by examining their effects on microorganisms and quality during 30 days of storage at 4 °C. The counts of total aerobic ba...

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Detalles Bibliográficos
Autores principales: Yu, Tongtong, Zhang, Xiaojun, Feng, Ruoyi, Wang, Caiyun, Wang, Xiaoyu, Wang, Yongtao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498420/
https://www.ncbi.nlm.nih.gov/pubmed/36140965
http://dx.doi.org/10.3390/foods11182837

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498420/
https://www.ncbi.nlm.nih.gov/pubmed/36140965
http://dx.doi.org/10.3390/foods11182837

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