Comparative study on quality of whole milk processed by high hydrostatic pressure or thermal pasteurization treatment-Reference-Cited by-同舟云学术

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Comparative study on quality of whole milk processed by high hydrostatic pressure or thermal pasteurization treatment

Published:2020-06 Issue: Volume:127 Page:109370
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liu Guanchen,Carøe Christina,Qin Zihan,Munk Daniel M.E.,Crafack Michael,Petersen Mikael A.,Ahrné Lilia

Funder

“Mejerirationaliseringsfonden”, Arla Foods

University of Copenhagen

Publisher

Elsevier BV

Subject

Food Science

Reference64 articles.

1. Impact of nonthermal processing on different milk enzymes;Ahmad;Int J Dairy Technology,2019

2. IDF Bulletin n° 496 2019: The technology of pasteurisation and its effect on the microbiological and nutritional aspects of milk;Anon,2019

3. High pressure treatment effect on physicochemical and nutritional properties of fluid foods during storage: A review;Barba;Comprehensive Reviews in Food Science and Food Safety,2012

4. Comparison between thermal pasteurization and high pressure processing of bovine skim milk in relation to denaturation and immunogenicity of native milk proteins;Bogahawaththa;Innovative Food Science & Emerging Technologies,2018

5. Microbiological changes throughout ripening of goat cheese made from raw, pasteurized and high-pressure-treated milk;Buffa;Food Microbiology,2001

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4. Characterization of Pseudomonas spp. contamination and in situ spoilage potential in pasteurized milk production process;Food Research International;2024-07

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