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The effects of some treatments and storage temperatures on UHT whole milk.

Author(s) : KONDAL-REDDY K., et al.

Type of article: Article

Summary

Effects of addition of sodium hexamethaphosphate and/or inactivation at low temperature of bacteria in raw milk on properties of UHT milk, stored at 4-6, 20-22 or 37 deg C are investigated. The incidence of treatment and storage on viscosity changes, lipolysis, proteolysis and freezing point of UHT milk are outlined.

Details

  • Original title: The effects of some treatments and storage temperatures on UHT whole milk.
  • Record ID : 1992-2882
  • Languages: English
  • Source: Aust. J. Dairy Technol. - vol. 46 - n. 2
  • Publication date: 1991

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