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STATUS AND ADVANCES IN REFRIGERATED AND FROZEN DAIRY PRODUCTS.

Author(s) : WHITE C. H.

Type of article: Periodical article

Summary

THE ARTICLE REVIEWS THE GROWTH IN MILK PRODUCTION AND ITS ULTIMATE USE AS A BEVERAGE, IN CREAM, YOGURT AND CHEESES OTHER THAN TRADITIONAL AMERICAN TYPES. A SIGNIFICANT INCREASE IS REPORTED IN MILK USED FOR ICE CREAM AND OTHER FROZEN DAIRY PRODUCTS INCLUDING YOGURT. SPECIFIC RESEARCH PROJECTS INVOLVING DAIRY FOODS INCLUDE NUTRITION, FOOD SAFETY/SHELF LIFE PREDICTION, MILK FAT UTILISATION AND PACKAGING TECHNOLOGY. G.R.S.

Details

  • Original title: STATUS AND ADVANCES IN REFRIGERATED AND FROZEN DAIRY PRODUCTS.
  • Record ID : 1990-0695
  • Languages: English
  • Source: TRRF, Sci. Advis. Counc. Rep. - n. 2
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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