Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology
High-intensity ultrasound was used to investigate the inactivation of microorganisms in raw bovine milk. Raw bovine milk with 4% of milk fat was treated with ultrasonic probe that was 12 mm in diameter and with 20 kHz frequency immerged in milk directly. In the ultrasound treatment, three parameters...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2012-04-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201202-0002_inactivation-of-mesophilic-bacteria-in-milk-by-means-of-high-intensity-ultrasound-using-response-surface-method.php |