Microbiological, Physicochemical and Nutritional Properties of Fresh Cow Milk Treated with Industrial High-Pressure Processing (HPP) during Storage

The safety, shelf life, and quality of fresh cow milk treated using industrial High-Pressure Processing (HPP) treatment at 600 MPa for 10 min was studied to identify the novelty of this non-thermal technology in milk processing. Changes in microbiological and physicochemical properties, including nu...

Descripción completa

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 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914735/
https://www.ncbi.nlm.nih.gov/pubmed/36766121
http://dx.doi.org/10.3390/foods12030592

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914735/
https://www.ncbi.nlm.nih.gov/pubmed/36766121
http://dx.doi.org/10.3390/foods12030592

Ejemplares similares