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Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade

Aït-Kaddour, A. and Hassoun, A. and Bord, C. and Schmidt-Filgueras, R. and Biancolillo, A. and Di Donato, F. and Temiz, H.T. and Cozzolino, D. (2021)

In the food industry, thermal treatments are generally an essential step to increase the shelf life of the products. This is especially true for milk and dairy products in which heat treatments help to eliminate pathogenic ...