Effect of Heat Pasteurization and Sterilization on Milk Safety, Composition, Sensory Properties, and Nutritional Quality

Milk pasteurization and sterilization by heat treatment have an exciting history, which followed steady steps. The main aim of these treatments is to extend the shelf life of milk by destroying pathogenic and milk spoilage bacteria. With developments in pasteurization techniques, the assurance of mi...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Ahmad Rabbani, Mutamed Ayyash, Crystal D. C. D’Costa, Gang Chen, Yajun Xu, Afaf Kamal-Eldin
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	MDPI AG 2025-04-01
Σειρά:	Foods
Θέματα:	pasteurization sterilization milk safety vitamins minerals nutritional quality
Διαθέσιμο Online:	https://www.mdpi.com/2304-8158/14/8/1342
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