Physicochemical Properties of Pasteurized Cow's Milk: Review

The purpose of pasteurization of milk is to improve the quality of the milk, kill pathogenic and non-pathogenic bacteria. The heating process is carried out to eliminate pathogenic microorganisms in milk, but pathogenic microorganisms can grow again after processing and packaging milk. Based on this...

Full description

Bibliographic Details

Published in:	Journal of Applied Agricultural Science and Technology
Main Authors:	Annisa’ Suci Rahmadini, Alfi Asben, Kurnia Harlina Dewi, Yuni Ernita
Format:	Article
Language:	English
Published:	Green Engineering Society 2024-05-01
Subjects:	physicochemical properties pasteurized milk cow’s milk
Online Access:	https://www.jaast.org/index.php/jaast/article/view/272