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The exploitation of microorganisms in the processing of dairy products
1993The manufacture of cheese, yoghurt and other fermented milks and some types of butter depends on the activity of starter microorganisms. The most important of these, are species of Lactobacillus, Lactococcus, Leuconostoc and Streptococcus which form part of a group commonly referred to as lactic acid bacteria (LAB).
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High-Pressure Processing of Dairy Products
2013Research into the application of HPP for milk preservation began when Hite (1899) demonstrated that the shelf life of milk and other food products could be extended by pressure treatment. High pressure was found to be equally effective in destroying pathogenic and spoilage microorganisms compared to heat treatment.
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The new achievements in ultrasonic processing of milk and dairy products
Journal of Radiation Research and Applied Sciences, 2022Mustafa Z Mahmoud +2 more
exaly
High Pressure Processing of Dairy Products
2001It was no accident that the pioneer of high pressure research, B. H. Hite, chose milk as the medium for his studies on the use of high pressure for food preservation (Hite, 1899). The importance of food microbiology had recently become apparent following Pasteur’s work on spoilage of wine and beer.
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