Influence of the technological process on UHT sterilized cream for whipping
1985
Popovic-Vranjes, A. | Sehic, E. (Radna organizacija Mljekarska industrija, Banja Luka (Yugoslavia))
Milk of the best possible quality is necessary for industrial production of UHT sterilized cream. Heat stabilization at 7375'C in the shortest possible period of time and single-stage homogenization are necessary before the treatment, but pressure must not exceed 30-40 bars. Cream cooling to 1'C is necessary before aseptic packing. Storing must be performed at determined temperature, depending on storage duration.
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