Research on the Influence of Microwave Treatment on Milk Composition

Authors

  • A.M. Constantin Transilvania University of Brasov, Romania
  • C. Csatlos Transilvania University of Brasov, Romania

Keywords:

milk quality, microwave, treatment

Abstract

A quality milk product has to fulfill various quality demands. Milk must be a qualitative product and also must be preserved a long time without any changes in the chemical or physical structure. This paper presents the permanent connection between preservation and milk compounds and also presents the physical and chemical changes taking place when milk is treated at high temperature with microwave energy.

Author Biographies

A.M. Constantin, Transilvania University of Brasov, Romania

Dept. of Food Products Engineering

C. Csatlos, Transilvania University of Brasov, Romania

Dept. of Food Products Engineering

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Published

2010-09-17

Issue

Section

AGRICULTURAL FOOD ENGINEERING