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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| Main Authors: | , , , |
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| Format: | Article |
| Published: |
MDPI
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/87176/ https://www.mdpi.com/journal/processes |
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