EurekaMag.com logo
+ Site Statistics
References:
53,214,146
Abstracts:
29,074,682
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Cream rise in UHT milk during storage



Cream rise in UHT milk during storage



XVIII Int. Dairy Congr. Express Dairy Co. Ltd., London, England, 1E,



Measurement of the quantity of fat in the top 6 ml of 1 pint Tetra Pak carton of UHT milk and of that adhering to the top of the walls of the carton after 6 wk gave a good indication of the physical condition of the milk after 20 wk storage, a value of < 1 g being satisfactory.

(PDF 0-2 workdays service: $29.90)

Accession: 014403896

Download citation: RISBibTeXText



Related references

The effects of commercial processing and of storage on some nutritive properties of milk. Comparison of full-cream sweetened condensed milk and of evaporated milk with the original raw milk. Jour Dairy Res 13(3): 329-338, 1944

Effect of goats' milk from the first and the last month of lactation, percentage of milk and cream, storage of concentrate, and storage temperature of the cheese during the first 24 h on the quality of Gudbransdalsost, G 35 cheese. Meieriposten 61(28; 29/30; 31; 32): 643-651; 682-689; 710-716; 745-749, 1972

Sanitary milk and ice cream legislation in the United States. A study of laws and ordinances establishing sanitary standards for milk, cream and ice cream, prepared in collaboration with the Committee on Milk Production, Distribution, and Quality. Bull. nat. Res, Coun, Wash., 121: 59, 1950

Frozen storage of milk and cream and its effect on the stability of milk colloids. XVII Int. Dairy Congr, 100: 219-24, 1966

Effect of milk storage before pasteurization on the formation of flocs (bitty cream) by Bacillus cereus in pasteurized milk. Zuivelzicht 72(8): 178-180, 1980

Analysis of sour cream and sweet cream. Determination of the volume increase of whipping cream and of the stability and separation of milk-plasma of whipped cream. Hungarian Standard (MSZ 3727/3-80): 3, 1980

Studies on the effects of psychrotrophic bacteria on milk quality. II. Changes in bacterial count of raw milk and pasteurized cream during frozen storage. Memoirs of the Faculty of Agriculture, Hokkaido University 11(4): 336-344, 1979

The effect of goatmilk from the first and the last month of the lactation period, the percentage of milk and cream, storage of the concentrate, and the storage temperature of the cheese the first 24 hours upon the quality of gudbrandsdalsost, G 35. Meieriposten 5, 61 (28) 643-651, 1972

Proteolysis detection in milk. III. Relationships between bacterial populations, tyrosine value and organoleptic quality during extended cold storage of milk and cream. Journal of Dairy Research 42(1): 31-41, 1975

Proteolysis detection in milk part 3 relationships between bacterial populations tyrosine value and organoleptic quality during extended cold storage of milk and cream. Journal Of Dairy Research: 31-41, 1975

Nitrogen and fat retention in hypotrophic infants fed breast milk, formula, half-cream cow milk or full-cream cow milk. Padiatrie und Padologie 8(1): 6-14, 1973

Phosphorus compounds of milk. 6. The effect of heat on milk phosphatase. A simple method for distinguishing raw from pasteurised milk, raw from pasteurised cream, and butter made from raw cream from that made from pasteurised cream. J. Dairy Res, 5: 63-74, 1933

The calibration of butyrometers for the determination of fat in milk and milk products. Part I. Milk and cream. Part II. Cream, butter, cheese and powdered milk. Int. Dairy Congr., 1949. 5: Suppl, 44-72, 1949

Cold storage of milk and cream.. Svenska Mejeritidn, 52: 26, 351-55, 1960