Impact of low-frequency high-power ultrasound on spoilage and potentially pathogenic dairy microbes

Impact of low-frequency high-power ultrasound on spoilage and potentially pathogenic dairy microbes

Thesis (PhD (Food Science))--University of Stellenbosch, 2007. === Thermal pasteurisation failures in the dairy industry have often been found to cause end-products of poor quality and short shelf-life. Therefore, alternative methods to eliminate microbial contaminants in raw milk are being studie...

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Bibliographic Details
Main Author: Cameron, Michelle
Other Authors: Britz, T. J.
Format: Others
Language:en
Published: Stellenbosch: University of Stellenbosch 2008
Subjects:
Theses > Food science
Dissertations > Food science
Dairy products > Contamination
Milk contamination
Dairy microbiology
Ultrasonic waves > Industrial applications
Food Science
Online Access:http://hdl.handle.net/10019.1/1163

Internet

http://hdl.handle.net/10019.1/1163

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