Changes in physico-chemical properties of milk under ultraviolet radiation
The use of ultraviolet radiation in the treatment of milk and other liquid foods is a very promising field of study since it reduces their bacterial load. It is rarely used to increase the vitamin D content and modify the protein and fatty acid composition of milk. The paper describes how different...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2019-06-01
|
| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | http://jfrm.ru/issues/1244/1342/ |