A study of different heat effects on the processing of raw milk to drinking milk for commercialization: article / Siti Nur Hamraa Mohd Isa and Siti Noor Suzila Maqsood Ul- Haque
Heat treatment is applied on the raw milk in order to decrease the microbiological risk, reduce the effect of protein denaturation, lower the acidity in milk and longer the shelf life. The study is conducted in order to treat the raw milk with different heat treatment method, such as pasteurization...
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| Main Authors: | , |
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| Format: | Article |
| Language: | en |
| Published: |
2017
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| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/73746/1/73746.pdf https://ir.uitm.edu.my/id/eprint/73746/ |
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