2018•Food and Bioprocess TechnologyOpen access

Effect of High-Pressure Processing on Quality and Microbiological Properties of a Fermented Beverage Manufactured from Sweet Whey Throughout Refrigerated Storage

J. Pega, Gabriela Inés Denoya, María Laura Castells, Sandra Sarquis, Germán F. Aranibar, Sergio Ramón Vaudagna, M. Nanni

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Key concepts: Food science, Pascalization, Streptococcus thermophilus, Starter, Hydrostatic pressure, Fermentation, Flavor, Chemistry

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Effect of High-Pressure Processing on Quality and Microbiological Properties of a Fermented Beverage Manufactured from Sweet Whey Throughout Refrigerated Storage — Research Paper | ScholarLens