Effect of pulsed electric field treated on quality of curd
Pulsed electric field (PEF) is a potential pre-treatment technique to improve the quality of milk by reducing its microbial load. The present study aims at addressing this issue with respect to a popular fermented dairy product, that is, curd. Milk was treated with high voltage and frequency (55 kV...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 8 vom: 23. Dez., Seite 731-740
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| 1. Verfasser: |
Preeti, Birwal
(VerfasserIn) |
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| Weitere Verfasser: |
Ravindra, Menon Rekha,
Shivaram, M,
Gajanan, Deshmukh P,
Singh, Azad Mandeep |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2024
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Emerging technologies
and safety
food preservation
freshness quality
kinetics |
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