EFFECT OF FREQUENCY AND DURATION OF THERMOSONICATION ON THE PHYSICAL, CHEMICAL AND MICROBIOLOGICAL QUALITY OF COW'S MILK

ABSTRACT Milk is a food product that contains many nutrients. Thermosonication is a methodcombining ultrasonic and medium-temperature heating that can be used as an alternativepasteurisation method because it can maintain the nutrients contained in milk while providingsafet...

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Bibliographic Details

Published in:	Jurnal Pangan dan Agroindustri
Main Authors:	Almira Dinar Dhiny, Jariyah Jariyah, Luqman Agung Wicaksono, Anugerah Dany Priyanto, Serly Safitri, Wildan Naufal Esfandiar
Format:	Article
Language:	English
Published:	Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty 2023-07-01
Subjects:	escherichiacoli milk thermosonication
Online Access:	https://jpa.ub.ac.id/index.php/jpa/article/view/988