The influence of vacuum pasteurization upon the freezing point and specific gravity of milk
1967
Demott, B. J.
The freezing point of milk was raised approximately 0.005 C by passing the milk through a two-stage vacuum pasteurization system to a filler. Milk had a warmer freezing point after passing through the first vacuum chamber than before, indicating some condensation of water vapors, and/or removal of CO2 in this chamber. After passing through the second vacuum chamber the milk had about the same freezing point as it did after the first vacuum treatment. The specific gravity was decreased by clarification but was not altered by vacuum treatment. Milks collected over an 18-months' period were found to have an average freezing point 0.0065 C warmer after processing than before processing.
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