Structural changes induced by pasteurisation and/or high-pressure treatment of skim caprine milk
Khaled S. Nassar, Sameh S. Yacoub, Jiaping Lv, Eman S. Ragab
Topics & Concepts
Skimmed milkPasteurizationChemistryFood scienceCaseinWhey proteinDenaturation (fissile materials)Whole milkHigh pressureDairy industryNuclear chemistryEngineering physicsEngineeringProteins in Food SystemsMicrobial Inactivation MethodsMeat and Animal Product Quality