Heat treatment of fresh liquid milk products
作者： Yin C. Thoo , Heva M. P. Ranjith
DOI:
关键词: Food science 、 Food spoilage 、 Chemistry 、 Treatment regimen 、 Liquid milk 、 Product (mathematics)
摘要: A process for the production of a liquid dairy product that is substantially free from micro-organisms would bring about spoilage during storage untreated at 10° to 30° C., which comprises steps (a) heating milk temperature not exceeding 105° (b) rate least 4.8° C. per second above and (c) cooling 8.8° below 110° total time spends being such B* value complete heat treatment regime more than 1.01 less 0.5 C* 0.27.
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