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The formation of thermophilic spores during the manufacture of whole milk powder

✍ Scribed by SARA A SCOTT; JOHN D BROOKS; JASNA RAKONJAC; KYLIE M R WALKER; STEVE H FLINT

Book ID
111139661
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
456 KB
Volume
60
Category
Article
ISSN
1364-727X

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The objective was to determine the adulteration of fresh milk with reconstituted full fat milk powder. The ultra violet and visible spectra (700 to 240 nm) indicated two empirical parameters which are used to detect and quantify adulteration. Each parameter was calibrated against standards of adulte