Stručni rad

Possibility of application high intensity ultrasound in milk industry

Zoran Herceg orcid.org/0000-0003-3967-6676 ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Pierottijeva 6, Zagreb
Mladen Brnčić
Anet Režek Jambrak
Suzana Rimac Brnčić
Marija Badanjak
Irma Sokolić

Sažetak

Recently, a lot of investigations have been focused on development of the novel food processing techniques with the aim to obtain the high quality food products. High intensive ultrasound applied to the milk can destroy some microorganisms and save energy and process time significantly, using milder thermal treatment and obtaining product with higher nutritive value. Therefore, ultrasound treatment has proved to be potentially very successful technique of milk sterilization, particularly in combination with increased temperature.

Ključne riječi

milk; ultrasound; microorganisms

Hrčak ID:

34100

URI

https://hrcak.srce.hr/34100

Datum izdavanja:

3.3.2009.

Podaci na drugim jezicima: hrvatski

Posjeta: 3.730 *