Effect of High-Pressure Processing on Microbial Quality of Skimmed Milk
High pressure processing (HPP) is an alternative to traditional thermal treatment and can be used in the dairy industry for increasing the microbiological safety of milk and for preserving its biologically active substances. HPP effectiveness in providing microbiological quality of product is still...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2018-06-01
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| Series: | Proceedings of the Latvian Academy of Sciences. Section B, Natural Sciences |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/prolas-2018-0019 |