Effect of High-Pressure Processing (HPP) on composition, lactose and
microstructure of goat milk

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Effect of High-Pressure Processing (HPP) on composition, lactose and microstructure of goat milk

Thermal pasteurisation is an established method for milk processing. However, the high temperature could affect the micronutrients in the milk. High pressure processing (HPP) is a cold alternative to thermal pasteurisation that can maintain the fresh-like properties of liquid food. However, employi...

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Bibliographic Details
Main Authors:	Mustapa Kamal, Siti Mazlina, Sulaiman, Alifdalino, Md. Hazmi, Nurul Ashikin
Format:	Article
Language:	English
Published:	Rynnye Lyan Resources 2021
Online Access:	http://psasir.upm.edu.my/id/eprint/96906/ http://psasir.upm.edu.my/id/eprint/96906/1/ABSTRACT.pdf

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