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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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Main Authors:	Lim, Shu Huey, Chin, Nyuk Ling, Sulaiman, Alifdalino, Tay, Cheow Hwang, Wong, Tak Hiong
格式:	Article
出版:	Multidisciplinary Digital Publishing Institute 2022
在线阅读:	http://psasir.upm.edu.my/id/eprint/103175/ https://www.mdpi.com/2304-8158/11/9/1233
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