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Engin B., Karagul Yuceer Y.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.92, no.6, pp.1245-1252, 2012 (SCI-Expanded)
Article / Article
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Science Citation Index Expanded (SCI-EXPANDED), Scopus
ultraviolet irradiation, ultrasound, flavour analysis, rheological properties, micro-organisms, VOLATILE COMPOUNDS, UV-LIGHT, LISTERIA-MONOCYTOGENES, STAPHYLOCOCCUS-AUREUS, SENSORY PROPERTIES, INACTIVATION, FLAVOR, PARATUBERCULOSIS, PASTEURIZATION, IRRADIATION
Çanakkale Onsekiz Mart University Affiliated:
BACKGROUND: Heat treatment is the most common way to extend the shelf life of milk. However, alternative technologies such as ultraviolet (UV) light and ultrasound (US), which are non-thermal methods for processing milk, have been developed to replace heat treatment. These technologies do not have any adverse effects on the quality of milk. The major purpose of this study was to investigate the effects of UV and US on different micro-organism groups and aroma compounds in milk.