The influence of ultra-pasteurization by indirect heating versus direct steam injection on skim and 2% fat milks

Journal of Dairy Science

Volumn 100, Issue 3, 2017, Pages 1688-1701

  Lee, A P ^a   Barbano, D M ^b   Drake, M A ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b Cornell University ^*  (United States)

Author keywords

consumer acceptance; direct steam injection; flavor; fluid milk; ultra pasteurization

Indexed keywords

WATER VAPOR;

ANIMAL; FOOD HANDLING; HEAT; HEATING; MILK; PASTEURIZATION; WATER VAPOR;

ANIMALS; FOOD HANDLING; HEATING; HOT TEMPERATURE; MILK; PASTEURIZATION; STEAM;

EID: 85009437791     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2016-11899     Document Type: Article

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