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The need for ultra-high-temperature sterilization of milk


The need for ultra-high-temperature sterilization of milk



J. Soc. Dairy Tech 9(3): 95-109



DOI: 10.1111/j.1471-0307.1956.tb01799.x

The author reviews at length earlier work on defects occurring in commercially pasteurized and sterilized milks and goes on to discuss the possibilities of producing a sterile milk by means of Ultra-High-Temperature pasteurization in conjunction with aseptic filling, referring to the limited amount of work which has been done on this subject so far.

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