Share

PREPARATION OF DAIRY FOODS IN DENMARK FOR DISTRIBUTION IN TROPICAL COUNTRIES.

Author(s) : OLSEN B.

Summary

THE VARIOUS PROCEDURES CONCERNING THE PREPARATION OF DAIRY FOODS ARE CONSIDERED, FOR EXAMPLE RAW MILK HYGIENE, HANDLING BEFORE PRODUCTION AT A TEMPERATURE OF 277 K (4 DEG C), HEAT TREATMENT AT 345 K (72 DEG C) FOR 15 S OR UHT TREATMENT AT 413/415 K (140/142 DEG C) FOR 2 TO 3 S FOR CREAM. METHODS OF PRESERVATION ARE DISCUSSED, INCLUDING FERMENTATION, SALT, CONCENTRATION, DRYING AND UHT. SPECIFIC REQUIREMENTS FOR INDIVIDUAL DAIRY PRODUCTS ARE ALSO TABULATED. G.R.S.

Details

  • Original title: PREPARATION OF DAIRY FOODS IN DENMARK FOR DISTRIBUTION IN TROPICAL COUNTRIES.
  • Record ID : 1989-2347
  • Languages: English
  • Publication date: 1989/02/26
  • Source: Source: Symp. Transp., Handl. Storing Food Prod. Kingdom, Riyadh
    vol. 2; 5 p.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing