Effect of thermosonication process on physicochemical properties and microbial load of goat’s milk

In this study, thermosonication was used as a combined treatment of raw goat milk (RGM) using pasteurization (72 °C for 15 s) and ultrasound treatments (20 kHz at the power variance of 150 W, 200 W, 300 W and 400 W for 10 min). Investigation on the impact of the microbial load, protein content, prot...

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Veröffentlicht in:	Journal of food science and technology 2019-12, Vol.56 (12), p.5309-5316
Hauptverfasser:	Ragab, E. S., Lu, J., Pang, X. Y., Nassar, K. S., Yang, B. Y., Zhang, S. W., Lv, J. P.
Format:	Artikel
Sprache:	eng
Schlagworte:	Calcium Casein Chemistry Chemistry and Materials Science Chemistry/Food Science Color Combined treatment Dairy industry Food processing industry Food Science goat milk Goat's milk Goats homogenization Micelles microbial load Microorganisms Milk Nutrition Original Original Article particle size Pasteurization Phosphorus phosphorus content Physicochemical properties protein content Protein interaction Proteins raw milk sonication Turbidity ultrasonic treatment Ultrasound variance Viscosity
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