Effects of Isochoric Freezing on the Quality Characteristics of Raw Bovine Milk

Effects of Isochoric Freezing on the Quality Characteristics of Raw Bovine Milk

This study investigated the effects of isochoric freezing (IF) on the shelf-life and quality of raw bovine milk over a 5-week period. The results were compared with conventional refrigeration (RF) and refrigeration after pasteurization (HTST). The IF treatment process entailed storing liquid raw mil...

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Bibliographic Details
Main Authors:	Alan L. Maida, Cristina Bilbao-Sainz, Andrew Karman, Gary Takeoka, Matthew J. Powell-Palm, Boris Rubinsky
Format:	Article
Language:	English
Published:	MDPI AG 2023-11-01
Series:	Foods
Subjects:	isochoric freezing bovine milk microbial inactivation shelf-life volatile compounds thermal pasteurization
Online Access:	https://www.mdpi.com/2304-8158/12/22/4150

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