𝔖 Bobbio Scriptorium
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The pasteurization of milk in Germany

Publisher
Wiley (John Wiley & Sons)
Year
2010
Weight
127 KB
Volume
56
Category
Article
ISSN
0368-4075

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✦ Synopsis

CIIEhIISTRY AND INDUSTRY

953 THE PASTEURIZATION OF MILK IN GERMANY

'l'lic current Gcriiiiiii Milk l\ot, wiis Iiiissrtl oii .I uly 31, 1!)30. it Icnvcs in the liiiiitls of tlic rcgioiial iiut.lioritics tlic tlecision as to \vliiit cstcrit ~i i i l k slioiiltl I,c piirilied, Iiciitcd, cr rcfrigernted before tlcli\*ery. S o s l d i prowss, Iiowcwr, is periiiittetl for iiiilk which is protliicctl under sl)cciitl ~~rccniitio~~iiry contlitio~is i i i ~t l iiiitlcr sl)cciiil siipcrrvisioii, nor for iiiill; protlricctl in iili iigricdtiiriil unit iintl siipplicil direct by tlic prodricer to the coiisiiiiicr.

πŸ“œ SIMILAR VOLUMES

A parrtial supplementation of pasteurize
A parrtial supplementation of pasteurized milk with vitamin C, iron and zinc
✍ Biringen LΓΆker, G. ;U??ur, M. ;YΔ±ldΔ±z, M. πŸ“‚ Article πŸ“… 2003 πŸ› John Wiley and Sons 🌐 English βš– 70 KB

## Abstract After supplementation trials, vitamin C, iron and zinc levels were increased by 1789%, 59% and 30%, respectively. Partially supplemented pasteurized milk could be a new alternative with its high nutritive value, good sensory properties and low cost.