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

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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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Bibliographic Details
Main Authors:	Lim, Shu Huey, Chin, Nyuk Ling, Sulaiman, Alifdalino, Tay, Cheow Hwang, Wong, Tak Hiong
Format:	Article
Language:	English
Published:	Multidisciplinary Digital Publishing Institute 2023
Online Access:	http://psasir.upm.edu.my/id/eprint/109531/ http://psasir.upm.edu.my/id/eprint/109531/1/foods-12-00592-with-cover.pdf

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