High-pressure processing for improved dairy food quality

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dc.contributor.authorTokuşoğlu Ö.
dc.contributor.authorSwanson B.G.
dc.contributor.authorBarbosa-Cánovas G.V.
dc.date.accessioned2024-07-22T08:16:34Z
dc.date.available2024-07-22T08:16:34Z
dc.date.issued2014
dc.description.abstractMilk 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-ID10.1201/b17780
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/16862
dc.language.isoEnglish
dc.publisherCRC Press
dc.subjectDairy products
dc.subjectCondensed milk
dc.subjectFood quality
dc.subjectHigh pressure processing
dc.subjectIce creams
dc.subjectMilk powder
dc.subjectSkim milks
dc.subjectDairies
dc.titleHigh-pressure processing for improved dairy food quality
dc.typeBook chapter

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