High-pressure processing for improved dairy food quality
| dc.contributor.author | Tokuşoğlu Ö. | |
| dc.contributor.author | Swanson B.G. | |
| dc.contributor.author | Barbosa-Cánovas G.V. | |
| dc.date.accessioned | 2025-04-10T11:12:46Z | |
| dc.date.available | 2025-04-10T11:12:46Z | |
| dc.date.issued | 2014 | |
| dc.description.abstract | Milk has been used by humans since the beginning of recorded time to provide both fresh and storable nutritious food. In some countries in the world, almost half the milk produced is consumed as fresh-pasteurized whole, low-fat, or skim milk. Most milk is manufactured into more stable dairy products of worldwide commerce, such as butter, cheese, yogurt, ice cream, condensed milk and dried milk, and milk powder (Bandler, 2013). © 2015 by Taylor & Francis Group, LLC. | |
| dc.identifier.DOI-ID | 10.1201/b17780 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.14701/49686 | |
| dc.publisher | CRC Press | |
| dc.title | High-pressure processing for improved dairy food quality | |
| dc.type | Book chapter |