Mesophilic microorganisms in UHT milk

Autor: Rosa, Delane Ribas da, Souza, Eduardo Sirichuk de, Galvão, Julia Arantes

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 75, Iss 4, Pp 281-289 (2021)
Journal of Candido Tostes Dairy Institute; v. 75, n. 4 (2020); 281-289
Revista do Instituto de Laticínios Cândido Tostes; v. 75, n. 4 (2020); 281-289
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG

Milk treated by Ultra High Temperature - UHT is present in most national diets and takes a fundamental role in human nutrition. Mesophilic microorganisms stand out as the main product quality indicators. Thus, the objective of this paper was to detec

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::65c9666c210053609c27914f0b728d9b
https://www.revistadoilct.com.br/rilct/article/view/841