ShareTHE EFFECT OF DIFFERENT TIME-TEMPERATURE PASTEURIZATION CONDITIONS UPON THE SHELF LIFE OF SINGLE CREAM.
Author(s) : BROWN J., WILES R., PRENTICE G.
Type of article: Article
Summary
CREAM WAS PASTEURISED EITHER AT 347-354.5 K (74-81.5 C) FOR 15 S OR AT 353-363 K (80-90 C) FOR 1 S, PACKAGED ASEPTICALLY AND STORED AT 280 K (7 C). STORAGE LIFE IS MAXIMUM WHEN PASTEURISATION TIME AND TEMPERATURE ARE OPTIMUM. IT IS MINIMUM WHEN PASTEURISATION IS INSUFFICIENT FOR INACTIVATING BACILLUS SPP. SPORES. (Bull. bibliogr. CDIUPA, FR., 14, N.5, MAY 1980, 56, 142957.
Details
- Original title: THE EFFECT OF DIFFERENT TIME-TEMPERATURE PASTEURIZATION CONDITIONS UPON THE SHELF LIFE OF SINGLE CREAM.
- Record ID : 1981-0185
- Languages: English
- Publication date: 1980
- Source: Source: Soc. Dairy Technol.
vol. 33; n. 2; 78-79; 4 tabl.; 8 ref.
Indexing
- Themes: Milk and dairy products
- Keywords: Pasteurization; Cream; Milk; Chilling
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