Improving Foaming Properties and Quality of Pasteurized Milk Using Antimicrobial Agents from Wild <i>Pediococcus acidilactici</i>
Pasteurized milk foam has become a quality issue in some applications, such as cappuccino-style drinks, as it should be stable and high-capacity. The extended shelf life of pasteurized milk is also a challenge. Some factors affect the foam capacity and stability; among them, the increasing amount of...
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| Autors principals: | , , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2025-02-01
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| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/14/4/641 |
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