Milk Processing: A Review

Authors

  • S. Kishor
  • Shubham Patel
  • M.A. Khan

DOI:

https://doi.org/10.46243/jst.2020.v5.i6.pp46-48

Keywords:

milk, milk processing, pasteurization, non-thermal

Abstract

Nutritious milk needs to be processed after milking to improve its shelf life and make it healthy for human consumption. One important factor Microbial contamination is responsible for milk spoilage. There is some internal anti-microbial defense mechanism in freshly drawn milk, but for longer, to avoid or decontaminate microbial growth, some other external anti-microbial preservation measures need to be initiated for storage. This review article provides some information about milk processing.

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Published

2024-05-03

How to Cite

Kishor, S., Shubham Patel, & M.A. Khan. (2024). Milk Processing: A Review. Journal of Science & Technology (JST), 5(6), 46–48. https://doi.org/10.46243/jst.2020.v5.i6.pp46-48

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