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This study aimed to evaluate the effects of conventional heat treatments (high‐temperature–short‐time and low‐temperature–low‐time) and high‐intensity ultrasound (HIUS) on the physical stability and bacterial diversity of whole milk during refrigerated storage. HIUS processing used an energy density of 3 kJ/mL and an ultrasound intensity of 90 W/cm2. The most abundant bacterial genera found in raw...
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