Properties of Oaxaca Cheese Elaborated with Ultrasound-Treated Raw Milk: Physicochemical and Microbiological Parameters
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DOI: 10.3390/foods11121735
Abstract: The effect of ultrasound-treated fresh raw milk upon yield, physicochemical and microbiological quality of Oaxaca cheese was evaluated under a factorial design. The ultrasound frequencies tested were 25 and 45 kHz, during 15 or 30… read more here.
Keywords: oaxaca cheese; physicochemical microbiological; milk; raw milk ... See more keywords