Effect of different holding times of pasteurisation on Pseudomonas sp. count in goat milk
The distinctive goaty odour in goat milk is associated with lipolysis that occurs in the milk following milking. Lipolysis in milk is caused by several factors including the production of lipase from microbes in the milk. During pasteurisation, the number of bacteria is reduced but the enzyme may...
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | Project Paper Report |
| اللغة: | English |
| منشور في: |
2017
|
| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/91478/1/FP%202017%2079%20-%20IR.pdf http://psasir.upm.edu.my/id/eprint/91478/ |
| الوسوم: |
إضافة وسم
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|