Liquid Milk Products: Liquid Milk Products: Pasteurized Milk

Encyclopedia of Dairy Sciences: Second Edition

Volumn , Issue , 2011, Pages 274-280

  Meunier Goddik, L ^a   Sandra, S ^b  

^a OREGON STATE UNIVERSITY   (United States)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Beverage; Flavor; Heat treatment; High temperature short time; Low temperature long time; Milk; Milk quality; Pasteurized; Sensory; Shelf life; Skim milk; Vitamin fortification

Indexed keywords

EID: 84871729264     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-374407-4.00280-6     Document Type: Chapter

References (11)

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3. Grade 'A' Pasteurized Milk Ordinance 2007, 1-19. FDA, US Department of Health and Human Services, Food and Drug Administration, Washington, DC.
4. Gruetzmacher T.J., Bradley R.L. Identification and control of processing variables that affect the quality and safety of fluid milk. Journal of Food Protection 1999, 62:625-631.
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6. Heat treatments and alternative methods. Special Issue 9602 1996, International Dairy Federation, International Dairy Federation, Brussels, Belgium.
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9. Varnam A.H., Sutherland J.P. Liquid milk and liquid milk products. Milk and Milk Products 1994, 42-88. Chapman & Hall, London. A.H. Varnam, J.P. Sutherland (Eds.).
10. Walstra A., Geurts T.S., Noomen A., Jellema A., van Boekel M.A.J.S. Dairy Technology: Principles of Milk Properties and Processes 1999, Marcel Dekker Inc., New York.
11. Wong N. Fundamentals of Dairy Chemistry 1984, Van Nostrand Reinhold Co., New York.