A comparative study of ultrasound and thermal processing: Effects on goat milk stability and protein structure
ABSTRACT: Ultrasonic treatment has been shown to improve the functional properties and quality of proteins; however, the effects of ultrasound on the proteins in goat milk and the quality of goat milk are not clear. In this study, we aimed to analyze the thermal stability of whole, raw goat milk in...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030225000487 |
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