Raw milk processing by high‐intensity ultrasound and conventional heat treatments: Microbial profile by amplicon sequencing and physical stability during storage-Reference-Cited by-同舟云学术

Raw milk processing by high‐intensity ultrasound and conventional heat treatments: Microbial profile by amplicon sequencing and physical stability during storage

Published:2021-10-16 Issue:1 Volume:75 Page:115-128
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Scudino Hugo¹,Guimarães Jonas T¹,Cabral Lucélia²^ORCID,Centurion Victor Borin³^ORCID,Gomes Andresa⁴,Orsi Arthur S¹⁵^ORCID,Cunha Rosiane L⁴,Sant’Ana Anderson S⁵^ORCID,Cruz Adriano G⁶

Affiliation:

1. Department of Food Technology Faculty of Veterinary Fluminense Federal University Niterói RJ Brazil

2. Department of General and Applied Biology Institute of Biosciences São Paulo State University (UNESP) Rio Claro SP Brazil

3. Microbial Resources Division (DRM), Research Center for Chemistry Biology and Agriculture (CPQBA) University of Campinas Campinas SP Brazil

4. Department of Food Engineering and Technology Faculty of Food Engineering University of Campinas Campinas SP Brazil

5. Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas Campinas SP Brazil

6. Department of Food Federal Institute of Science and Technology of Rio de Janeiro Rio de Janeiro RJ Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12819

Reference79 articles.

1. Hazards of a ‘healthy’ trend? An appraisal of the risks of raw milk consumption and the potential of novel treatment technologies to serve as alternatives to pasteurization

2. Thermosonication: An alternative processing for fruit and vegetable juices

3. The ultrasonic processing of dairy products – An overview

4. Ultrasound processing of fresh and frozen semi-skimmed sheep milk and its effects on microbiological and physical-chemical quality

5. Isolation and characterisation of a heat-resistant peptidase from Pseudomonas panacis withstanding general UHT processes

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