Minimal processing for goat milk preservation: effect of high-pressure processing on its quality
Fresh goat milk spoilt in a short time due to bacterial spoilage. Conventional heat pasteurization can cause nutrient degradation. Hence, high-pressure processing (HPP) is chosen as an alternative. The safety and quality of goat milk processed by HPP (200–600 MPa) and thermal treatment (60–80°C) at...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Published: |
Hindawi
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/94195/ https://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.15590 |
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