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| Hougaard, A.B.; Hammershøj, Marianne; Vestergaard, Jannie S.; Poulsen, Ole; Ipsen, R.. |
| Two types of milk, skim milk and non-standardized raw milk, were heat treated using direct heating by instant infusion pasteurization with treatment temperatures in the range from 72°C to 120°C and with holding times of less than 1 second. Indirect heating by HTST pasteurization (72°C for 15 seconds) was used for comparison. The inactivation of microorganisms reached at least the same level when using instant infusion pasteurization compared to HTST pasteurization. Changes in the physical-chemical properties were observed in the skim milk fractions of instant infusion pasteurized non-standardized milk, whereas for instant infusion pasteurized skim milk less influence from the treatments was observed. |
| Tipo: Journal paper |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2009 |
URL: http://orgprints.org/16582/1/16582.pdf |
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