Journal ArticleOPEN ACCESS

The Effect of Different Heat Treatment on the Nutritional Value of Milk and Milk Products and Shelf-Life of Milk Products. A Review

  • Bezie A
Journal of Dairy & Veterinary Sciences (2019) 11(5)
DOI: 10.19080/jdvs.2019.11.555822
N/ACitations
Citations of this article
182Readers
Mendeley users who have this article in their library.

Abstract

… Proteins and water-soluble vitamins are the components which are mainly affected by the heat treatment. Pasteurization temperature, … The heating treatments and holding time significantly influenced yield, TS and protein recovery of cow milk Ricotta cheese. Heat treatment of …

Cite

CITATION STYLE

APA

Bezie, A. (2019). The Effect of Different Heat Treatment on the Nutritional Value of Milk and Milk Products and Shelf-Life of Milk Products. A Review. Journal of Dairy & Veterinary Sciences, 11(5). https://doi.org/10.19080/jdvs.2019.11.555822

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free