Impact of pulsed electric field intensity on the cream separation efficiency from bovine milk and physico-chemical properties of the cream
Author:
Funder
Mejeribrugets Forskningsfond
Publisher
Elsevier BV
Subject
Food Science
Reference42 articles.
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3. Milk processed by pulsed electric fields: Evaluation of microbial quality, physicochemical characteristics, and selected nutrients at different storage conditions;Bermúdez-Aguirre;Journal of Food Science,2011
4. Opportunities and challenges in pulsed electric field processing of dairy products;Buckow;International Dairy Journal,2014
5. UV irradiation as a comparable method to thermal treatment for producing high quality stabilized milk whey;Buhler;LWT - Food Science and Technology,2019
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