Influence and comparison of thermal, ultrasonic and thermo-sonic treatments on microbiological quality and sensory properties of rennet cheese whey

Mljekarstvo

Tripalo, Branko¹  Brnčić, Mladen¹  Jeličić, Irena²  Božanić, Rajka¹ 

[1] University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Engineering, Laboratory for Technology of Milk and Dairy Products, Pierottijeva 6, 10000 Zagreb, Croatia

关键词: ultrasonication;    thermo-sonication;    sensory properties;    microbial inactivation;    rennet cheese whey;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

Ultrasonication and thermo-sonication belong to alternative, non-thermal food processing methods. The aim of this study was to investigate the influence of different ultrasound power inputs (240 W, 320 W, 400 W) without and in...

【 授权许可】

Unknown