عنوان المقالة:Effect of Ultrasonic Treatment on Buffalo Milk Homogenization and Numbers of Bacteria
علاء كريم نعيمة | Alaa Kareem Niamah | 5175
نوع النشر
مجلة علمية
المؤلفون بالعربي
المؤلفون بالإنجليزي
Asaad Rehman Saeed Al-Hilphy, Alaa Kareem Niamah, Ammar B. Al-Temimi
الملخص الانجليزي
The effect of ultrasonic treatment on milk homogenization and numbers of bacterial were studied. The results showed that ultrasound treatments with high power had an important effect on milk homogenization. The lowest homogenization indices (high efficiency) were 2 and 3% at 430 and 338W respectively. The homogenization index was reduced with increasing time of homogenization with ultrasonic treatments. The mean D-values were 6.47 and 5.49 min. for ultrasonic treatments of 338 and 430 W respectively.
تاريخ النشر
16/05/2012
الناشر
International Journal of Food Science and Nutrition Engineering
رقم المجلد
1
رقم العدد
5
رابط DOI
10.5923/j.food.20120206.03
الكلمات المفتاحية
Buffalo Milk, Bacteria, Homogenization, Ultrasonic
رجوع