publication . Article . 2012

Effect of high hydrostatic pressure, ultrasound and pulsed electric fields on milk composition and characteristics

Irena Jeličić; Katarina Lisak; Rajka Božanić;
Open Access English
  • Published: 01 Mar 2012 Journal: Mljekarstvo (issn: 0026-704X, eissn: 1846-4025, Copyright policy)
  • Publisher: Croatian Dairy Union
Abstract
High hydrostatic pressure, ultrasonication and pulsed eletrcic fields (PEF) belong to novel food processing methods which are mostly implemented in combination with moderate temperatures and/ or in combination with each other in order to provide adequate microbiological quality with minimal losses of nutritional value. All of three mentioned methods have been intensively investigated for the purpose of inactivation and reduction of foodborne microorganisms present in milk and dairy products. However, a large number of scientific researches have been dedicated to investigation of impact of these methods on changes in constituents like milk fat, milk proteins and ...
Subjects
Medical Subject Headings: sense organs
free text keywords: high hydrostatic pressure, ultrasound, pulsed electric fields, milk, characteristics, Dairying, SF221-250
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Mljekarstvo
Article . 2012
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