Multiple-pass high-pressure homogenization of milk for the development of pasteurization-like processing conditions
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چکیده
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The effect of high pressure homogenization on microorganisms in milk
Milk is a highly consumed product worldwide mainly because of nutrient content, but this rich composition associated to pH and water activity makes the milk an ideal medium for microbial growth. The thermal process is usually applied to guarantee microbial stability of milk, however, the heat promotes undesirable changes in the milk sensory and nutritional characteristics. Therefore, recent res...
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ژورنال
عنوان ژورنال: Letters in Applied Microbiology
سال: 2012
ISSN: 0266-8254
DOI: 10.1111/lam.12027