High pressure homogenisation. Effects on microbial, chemical and physical characteristics in goat cheese.

摘要

This is a review of a study, carried out by M. E. Guerzoni et al., on the effects of high pressure milk homogenisation on microbiological, chemical and physical characteristics of goat cheese, on the use of infra-red spectroscopy analysis, on the effects of the treatment on the lipid content in milk and on cheese aroma. The paper was published in the Journal of Dairy Science (1999), vol. 82, pp. 851-852..