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Quality aspects of UHT cream.

Author(s) : MUIR D. D., KJAERBYE H.

Type of article: Article

Summary

The article considers suitable quality indices for UHT creams falling into the two general classes (low or high butterfat) and outlines the factors affecting cream quality. Because UHT dairy creams tend to have limits on their functionality and moderate stability during storage, modified creams are also considered.

Details

  • Original title: Quality aspects of UHT cream.
  • Record ID : 1997-3456
  • Languages: English
  • Source: Bull. FIL-IDF - n. 315
  • Publication date: 1996
  • Document available for consultation in the library of the IIR headquarters only.

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