Optimisation of non-thermal ultrasonication process for retaining nutritional quality in cow milk: effects of fat percentage and treatment parameters

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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...

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Bibliographic Details
Main Authors:	Mohd Yaakub, Nurul'azah, Mustapa Kamal, Siti Mazlina, Chin, Nyuk Ling, Julmohammad, Norliza, Therdthai, Nantawan, Sulaiman, Alifdalino
Format:	Article
Language:	English
Published:	HH Publisher 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/120228/ http://psasir.upm.edu.my/id/eprint/120228/1/120228.pdf

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