Physico-chemical changes, microbiological properties and storage shelf life of cow and goat milk from industrial high-pressure processing

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Physico-chemical changes, microbiological properties and storage shelf life of cow and goat milk from industrial high-pressure processing

Industrial high-pressure processing (HPP) was conducted on cow and goat milk in comparison to conventional heat pasteurization. No significant changes were found in the physico-chemical properties of the treated milk except for pH, where pasteurized cow milk experienced a decrease while goat milk’s...

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Bibliographic Details
Main Authors:	tan, Sok Fern, Nyuk, Ling Chin, Tee, Tuan Poy, Chooi, Sook Kuan
Format:	Article
Published:	MDPI 2020
Online Access:	http://psasir.upm.edu.my/id/eprint/87176/

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