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The changes in UHT milk properties during storage


Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
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Rs. 3,651

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  • Product Description

Different heat and treatments are given to raw milk in order to remove pathogenic organisms, increase the shelf life, help subsequent processing, e.g. warming before separation and homogenization or as an essential treatment before cheese making, yoghurt manufacture and production of evaporated and dried milk products. Ultra-high temperature (UHT) process is a method of milk preservation where it should reduce both the bacterial and enzymes content of the product to a commercially acceptable level that will ensure consumer safety and extending shelf life of milk. However, during this heat treatment as well as storage, number of changes undergo in chemical, physical and microbiological characteristics of the product. These changes may render the product unacceptable because of the development of off-flavor and color or gelation. This book aims to cover the changes in UHT milk occurring during storage.

Product Specifications
SKU :COC35470
AuthorSamia M. El-Dieb,Mohamed M. Metwally and Alaa M. Abd El-Fattah
Number of Pages68
Publishing Year2012-08-04T00:00:00.000
Edition1 st
Book TypePsychology
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-07-31 00:00:00