Properties of Milk Treated with High-Power Ultrasound and Bactofugation
Research background. Two methods of milk treatment were used, ultrasound (innovative method) and bactofugation, after which the physicochemical and sensory properties of the milk were examined, with the primary aim of achieving the quality and consistency of the pasteurized milk. Experimental appro...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2021-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/373422 |