✦ LIBER ✦

Retardation of Gelation in High-Temperature-Short-Time Sterile Milk Concentrates with Polyphosphates

✍ Scribed by Leviton, Abraham; Anderson, Howard A.; Vettel, Harold E.; Vestal, James H.

Book ID: 122417752
Publisher: American Dairy Science Association
Year: 1963
Tongue: English
Weight: 833 KB
Volume: 46
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.S0022-0302(63)89037-2

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

High-Temperature-Short-Time Sterilized E

High-Temperature-Short-Time Sterilized Evaporated Milk. IV. The Retardation of Gelation with Condensed Phosphates, Manganous Ions, Polyhydric Compounds, and Phosphatides

✍ Leviton, Abraham; Pallansch, M.J. 📂 Article 📅 1962 🏛 American Dairy Science Association 🌐 English ⚖ 943 KB

Temperature-Time Relationships for High-

Temperature-Time Relationships for High-Temperature-Short-Time Sterilization of Evaporated Milk

✍ Curran, H.R.; Bell, R.W.; Evans, F.R. 📂 Article 📅 1944 🏛 American Dairy Science Association 🌐 English ⚖ 253 KB

Gas Chromatographic Study of Flavor Dete

Gas Chromatographic Study of Flavor Deterioration in High-Temperature Short-Time Fluid Sterile Milk

✍ Kirk, J.R.; Hedrick, T.I.; Stine, C.M. 📂 Article 📅 1968 🏛 American Dairy Science Association 🌐 English ⚖ 443 KB

High Temperature-Short Time Sterilized E

High Temperature-Short Time Sterilized Evaporated Milk. II. Laboratory Techniques for the Preparation and Study of Sterile Evaporated Milk

✍ Leviton, Abraham; Pallansch, M.J. 📂 Article 📅 1961 🏛 American Dairy Science Association 🌐 English ⚖ 618 KB

Control of cooked flavor in high-tempera

Control of cooked flavor in high-temperature short-time milk concentrates with a sulfhydryl-blocking agent

✍ Ferretti, Aldo.; Edmondson, Locke F.; Douglas, Frederick W. 📂 Article 📅 1974 🏛 American Chemical Society 🌐 English ⚖ 432 KB

Continuous high-temperature/short-time s

Continuous high-temperature/short-time sterilization of liquid foods with steam-injection heating

✍ S.H. Lin 📂 Article 📅 1976 🏛 Elsevier Science 🌐 English ⚖ 550 KB

The continuous high-temperature/short-time sterilization of liquid foods is investigated. A steaminjection, which is frequently used in industrial sterilization processes, is considered. The non-Newtonian power-law model is employed to characterize the liquid food flow and an energy balance to calcu