ShareTHE MANUFACTURE AND STORAGE CONDITIONS OF PASTEURIZED MILK FOR RETAIL SALE IN ACTUAL PRACTICE.
Author(s) : KIMENAI M. P.
Type of article: Article
Summary
AFTER MILKING THE MILK IS COOLED TO 277 K (4 DEG C). WITHIN 2 DAYS IT GOES TO THE DAIRY FOR PASTEURISATION AT 346 TO 348 K (73 TO 75 DEG C) FOR 15 TO 20 SECONDS THEN COOLED AND FILLED INTO CARTONS AND BOTTLES WHICH ARE DATED FOR RETAIL SALE. C.R.F.
Details
- Original title: THE MANUFACTURE AND STORAGE CONDITIONS OF PASTEURIZED MILK FOR RETAIL SALE IN ACTUAL PRACTICE.
- Record ID : 1985-0211
- Languages: English
- Source: Neth. Milk Dairy J. - vol. 37 - n. 4
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Packaging;
Milk and dairy products - Keywords: Pasteurization; Milk; Chilling; Packaging
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- Date : 1985
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- Date : 1982
- Languages : German
- Source: Dtsch. Molk.-Ztg. - vol. 103 - n. 22
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- Author(s) : BROWN J., WILES R., PRENTICE G.
- Date : 1980
- Languages : English
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THE KEEPING QUALITY OF REFRIGERATED PASTEURIZED...
- Author(s) : BAKER S. K.
- Date : 1983
- Languages : English
- Source: Aust. J. Dairy Technol. - vol. 38 - n. 3
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BACTERIA AND THE KEEPING QUALITY OF PASTEURIZED...
- Author(s) : LANGEVELD L. P. M.
- Date : 1983
- Languages : English
- Source: Neth. Milk Dairy J. - vol. 37 - n. 4
View record