Article

Contextualization of traditional dairy products of India by exploring multidimensional benefits of heating

2019-06-01

Abstract excerpt

Due to generation of beneficial compounds and destruction of vegetative cells, enzymes and microorganisms, heating of milk has been considered as the most vital processing method for product quality enhancement and safety.The presented overview of scientific research further strengthens these beneficial aspects of conventional milk heating in order to minimize the risk of modern life style diseases. Several innova...

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Literature Corpus work: 95930dec-4379-5047-a028-6c1dc6f2eef9
DOI: 10.1016/j.tifs.2019.03.033

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