Physicochemical Properties of Pasteurized Cow's Milk: Review
The purpose of pasteurization of milk is to improve the quality of the milk, kill pathogenic and non-pathogenic bacteria. The heating process is carried out to eliminate pathogenic microorganisms in milk, but pathogenic microorganisms can grow again after processing and packaging milk. Based on this...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Green Engineering Society
2024-05-01
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| Col·lecció: | Journal of Applied Agricultural Science and Technology |
| Matèries: | |
| Accés en línia: | https://www.jaast.org/index.php/jaast/article/view/272 |
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