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°...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2021
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| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/3754/1/J12575_1207b5e00ccce5f386fc71c22ed045fd.pdf http://eprints.uthm.edu.my/3754/ https://doi.org/10.1111/jfpp.15590 |
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