Sensory analysis for cow milk product development using High Pressure Processing (HPP) in the dairy industry

• المؤلفون الرئيسيون: Lim, Shu Huey, Chin, Nyuk Ling, Sulaiman, Alifdalino, Tay, Cheow Hwang, Wong, Tak Hiong
• التنسيق: مقال
• منشور في: Multidisciplinary Digital Publishing Institute 2022
• الوصول للمادة أونلاين: http://psasir.upm.edu.my/id/eprint/103175/; https://www.mdpi.com/2304-8158/11/9/1233

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...