Physico-Chemical Changes, Microbiological Properties, and Storage Shelf Life of Cow and Goat Milk from Industrial High-Pressure Processing
Industrial high-pressure processing (HPP) was conducted on cow and goat milk in comparison to conventional heat pasteurization. No significant changes were found in the physico-chemical properties of the treated milk except for pH, where pasteurized cow milk experienced a decrease while goat milk’s...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-06-01
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| Series: | Processes |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2227-9717/8/6/697 |