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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...

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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 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

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