The Impact of Goat Milk Pretreatment with Pulsed Electric Fields on Cheese Quality
To reduce the microbial load in goat’s milk, which is less thermally stable than cow’s milk, an alternative processing method was used in this study. This involved treating the milk with pulsed electric fields (PEFs) (at 10 kV·cm<sup>−1</sup>, with 50 µs pulses for 3 Hz) and then heat-tr...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-11-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/23/4193 |