The amount of infectious H5N1 influenza viruses in raw milk rapidly declined with heat treatment in laboratory research. However, small, detectable amounts of infectious virus remained in raw milk ...
Ultra-high temperature (UHT) processing involves heating milk above 135 °C for a few seconds, followed by aseptic packaging, to achieve extended shelf life without refrigeration. The intense heat ...
Thermal processing of milk—ranging from low-temperature pasteurisation to ultra-high-temperature sterilisation—induces a cascade of structural and functional modifications in milk proteins. Heat ...
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