Effect of high intensity ultrasound on the milk fermentation by bifidobacteria
Treating food by ultrasound is a relatively novel food processing method which has been developed in the last two decades. When considering milk processing, ultrasound might be used to reduce the count of harmful microorganisms, and to stimulate the growth of probiotic bacteria during milk fermentat...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2015-05-01
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| Series: | Mljekarstvo |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=203024 |
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