Optimisation of non-thermal ultrasonication process for retaining nutritional quality in cow milk: effects of fat percentage and treatment parameters
The thermal unit operation used in milk processing causes changes in milk nutritional quality. Hence, optimising the non-thermal ultrasonication process at 25°C can be a potential method to retain milk quality. The objective of this research is to optimise the ultrasonication process of standardise...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
HH Publisher
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/120228/ http://psasir.upm.edu.my/id/eprint/120228/1/120228.pdf |