Pathogens or spoilage microorganism inactivation without affecting the organoleptic
property opens a wide range of opportunities for the dairy industry, which is continuously …

When thinking of the freezing process in dairy, products consumed in frozen state, such as
ice creams come to mind. However, freezing is also considered a viable solutions for many …

This study aimed to evaluate the impacts of cold plasma processing time of 30 s, 180 s, and
300 s (CSM30, CSM180, and CSM300) on the microbial inactivation, physicochemical …

The effects of high hydrostatic pressure on the constituents and coagulation ability and their
effect on cheese production of sheep milk have not been studied in detail. The objective of …

The aim of this study was to establish the physicochemical, sensory and microbiological
quality of ovine whey‐based fruit beverages produced from pasteurised ovine whey (mango …

High-moisture mozzarella is one of the most-exported Italian cheeses worldwide, but its
quality is affected by storage. Freezing is regarded as a solution to decrease product waste …

Freeze concentration technology is applied to concentrate liquid foods at low temperatures,
thus separating pure ice crystals from the final concentrate solution. This method is an …

There is little information about the impact of refrigeration and freezing-thawing on breast
milk digestibility under gastrointestinal conditions of healthy infants or those requiring …

Yoghurt samples were produced from sheep milk that was high-pressure homogenisation
(HPH) treated at 0 (control), 30, 50, 70 and 100 MPa. Depending on the acidification kinetic …

The concentration of dairy products is widely applied in dairy manufacturing due to obtaining
products with the high dry matter, added value, reduced volume, and an increase in shelf …