A Preliminary Assessment of HTST Processing on Donkey Milk

Veterinary Sciences - Switzerland
doi 10.3390/vetsci4040050
Full Text
Abstract

Available in full text

Categories
Veterinary
Date
Authors
Publisher

MDPI AG

Related search

Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat Milk

International Journal of Food Science
Food Science
2019English

Heat Processing (HTST) of Umbu (Spondias Tuberosa Arruda Câmara) Pulp

Food Science and Technology
BiotechnologyFood Science
2011English

Functional Properties of a Strawberry Ice Cream Based on Donkey Milk and Lactic Acid Bacteria

Nutrition & Food Science International Journal
2017English

Whey Proteins and Their Antimicrobial Properties in Donkey Milk: A Brief Review

Dairy Science and Technology
BiochemistryFood Science
2015English

Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk

Foods
Health ProfessionsPlant ScienceHealthMicrobiologyFood Science
2019English

Characterization of Several Milk Proteins in Domestic Balkan Donkey Breed During Lactation, Using Lab-On-A-Chip Capillary Electrophoresis

Chemical Industry and Chemical Engineering Quarterly
Chemical Engineering
2016English

Antibacterial Activity of Domestic Balkan Donkey Milk Toward Listeria Monocytogenes and Staphylococcus Aureus

Food and Feed Research
2014English

Assessment of Milk Quality During Storage Based on DNA Extracted From Milk

CYTA - Journal of Food
ChemistryManufacturing EngineeringChemical EngineeringFood ScienceIndustrial
2018English

Some Effects of Processing and Storage on the Nutritive Value of Milk and Milk Products

Proceedings of the Nutrition Society
MedicineNutritionDietetics
1973English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2025 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy