Effects of Thermosonication on Microbial Population Reduction and Solubillity Index in Skim Milk Powder

Effects of Thermosonication on Microbial Population Reduction and Solubillity Index in Skim Milk Powder

The effects of thermosonication (high intensity ultrasound coupled with thermal treatment), on the reduction of thermophilic spore-forming microorganisms and its effects on the solubility index in reconstituted skim milk powder (RSMP) were evaluated. Thermosonication was applied to RSMP at various s...

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Bibliographic Details
Main Author: Beatty, Nicola F.
Format: Others
Published: DigitalCommons@USU 2016
Subjects:
Geobacillus stearothermophilus
microbial reduction
skim milk powder
solubility
thermosonication
ultrasound
Food Science
Microbiology
Online Access:https://digitalcommons.usu.edu/etd/4700
https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=5739&context=etd

Internet

https://digitalcommons.usu.edu/etd/4700
https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=5739&context=etd

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