Microbiological, physicochemical and nutritional properties of fresh cow milk treated with industrial high pressure processing (HPP) during storage

• 主要な著者: Lim, Shu Huey, Chin, Nyuk Ling, Sulaiman, Alifdalino, Tay, Cheow Hwang, Wong, Tak Hiong
• フォーマット: 論文
• 言語: English
• 出版事項: Multidisciplinary Digital Publishing Institute 2023
• オンライン･アクセス: http://psasir.upm.edu.my/id/eprint/109531/1/foods-12-00592-with-cover.pdf; http://psasir.upm.edu.my/id/eprint/109531/; https://www.mdpi.com/2304-8158/12/3/592

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...