Share

Extending the keeping quality of fluid milk to 21 days.

Author(s) : BARNARD S. E., PALCHAK T. R., IVKOVICH M., CAULLER P.

Type of article: Article

Summary

In two studies samples, processed two days a week, 99% were kept for 14 days at 7.2 deg C, and 88% for 21 days at 7.2 deg C. Sixty-two steps are to be read, understood and followed, in the Hazard Analysis Critical Control Points (HACCP) program.

Details

  • Original title: Extending the keeping quality of fluid milk to 21 days.
  • Record ID : 1996-0363
  • Languages: English
  • Subject: Regulation
  • Source: Dairy Food environ. Sanit. - vol. 15 - n. 1
  • Publication date: 1995/01
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing