Current insights into non-thermal preservation technologies alternative to conventional high-temperature short-time pasteurization of drinking milk.
Sign Up to like & getrecommendations! Published in 2021 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2021.2022596
Abstract: Milk is an important nutritional food source characterized by a perishable nature and conventionally thermally treated to guarantee its safety. In recent years, an increasing focus on competing non-thermal food processing technologies has been driven… read more here.
Keywords: pasteurization; drinking milk; milk; temperature short ... See more keywords
Freezing point of heat-treated drinking milk in the Czech Republic
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DOI: 10.17221/3313-cjfs
Abstract: In the Czech Republic, the freezing point of milk is presently used as a quality indicator of cows' raw milk as well as of heat-treated drinking milk, and its limit value is ≤ -0.520°C. Of… read more here.
Keywords: milk; drinking milk; freezing point; treated drinking ... See more keywords