Ultra-high-temperature processing of chocolate flavoured milk

Journal of Food Engineering

Volumn 96, Issue 2, 2010, Pages 179-184

  Prakash, Sangeeta ^a   Huppertz, Thom ^a   Karvchuk, Olena ^a   Deeth, Hilton ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Carrageenan; Chocolate; Fouling; Milk; UHT

Indexed keywords

APPARENT VISCOSITY; CARRAGEENAN; CARRAGEENANS; CHOCOLATE; CONCENTRATION OF; FLAVOURED MILK; KAPPA CARRAGEENAN; MILK; MILK FLOW RATE; OVERALL HEAT TRANSFER COEFFICIENT; SUGAR CONCENTRATION; UHT; ULTRAHIGH TEMPERATURE;

FOULING; HEAT TRANSFER; SUGAR (SUCROSE);

SUGARS;

THEOBROMA CACAO;

EID: 70349451576     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.07.008     Document Type: Article

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