Reducing Fat Globules Particle-Size in Goat Milk: Ultrasound and High Hydrostatic Pressures Approach

@article{Karlovi2015ReducingFG,
  title={Reducing Fat Globules Particle-Size in Goat Milk: Ultrasound and High Hydrostatic Pressures Approach},
  author={Sven Karlovi{\'c} and Tomislav Bosiljkov and Mladen Brn{\vc}i{\'c} and Damir Semenski and Filip Dujmi{\'c} and Branko Tripalo and Damir Je{\vz}ek},
  journal={Chemical and Biochemical Engineering Quarterly},
  year={2015},
  volume={28},
  pages={499-507}
}
Innovative and eco-friendly food technologies in practical usage today like Ultrasound (US) and High Hydrostatic Pressures (HHP) are feasible to adequately maintain various food properties while processed, such as texture, sensorial and organoleptic characteristics, and microbiological issues as well. Benchmarked attribute of the mentioned approach lies in the ability of US and HHP to control and withhold both temperature and treatment duration. While temperature could be controlled within room… 
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