ShareThe 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
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Sterilization; Milk; Temperature; Quality; Additive
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