Changes in Microbial Safety and Quality of High-Pressure Processed Camel Milk

Changes in Microbial Safety and Quality of High-Pressure Processed Camel Milk

High-pressure processing (HPP) is used as a non-thermal approach for controlling microbial viability. The purposes of this study were to (i) establish the decimal reduction times (D-values) for pathogenic bacteria during 350 MPa HPP treatment,; (ii) evaluate the impact of 350 MPa HPP on total plate...

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Bibliographic Details
Main Authors: Tareq M. Osaili, Dinesh Kumar Dhanasekaran, Fayeza Hasan, Reyad S. Obaid, Anas A. Al-Nabulsi, Amin N. Olaimat, Leila Cheikh Ismail, Nadia Alkalbani, Mutamed Ayyash, Gafar Babatunde Bamigbade, Richard Holley, Adan Shahzadi Cheema, Wael Ahmad Bani Odeh, Khalid Abdulla Mohd, Ayesha Khalid Haji Kamal
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
proteins
pathogens
spoilage causing microorganisms
total plate count
lactic acid bacteria
yeasts and molds
Online Access:https://www.mdpi.com/2304-8158/14/2/320
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