| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8891213 | LWT - Food Science and Technology | 2018 | 35 Pages |
Abstract
UHPH was efficient in reducing the total bacteria, reaching reductions of 6 log cfu/mL compared to raw samples. Enterobacteriaceae were completely eliminated in creams treated by UHPH and conventional homogenization-pasteurization. Microbial results suggest a shelf life between 29 and 36 days for UHPH-treated creams. Furthermore, no creaming was observed in cream samples treated by UHPH with caseinate throughout 29 days of storage, being a very stable cream over time.
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Authors
Daniela Rodarte, Anna Zamora, Antonio-José Trujillo, Bibiana Juan,