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

Autor:	R.W. Bell, Harold R. Curran, Fred R. Evans
Rok vydání:	1944
Předmět:	Whole milk food.ingredient food Milk products Chemistry Evaporated milk Genetics Animal Science and Zoology Food science Sterilization (microbiology) Food Science
Zdroj:	Journal of Dairy Science. 27:909-912
ISSN:	0022-0302
DOI:	10.3168/jds.s0022-0302(44)92665-2
Popis:	Summary The temperature-time relationships for the destruction of spores in concentrated whole milk by high-temperature-short-time heating are given and the method described. The required killing time is an exponential function of the temperature.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a5b9b42f237b77d058525a2265213150 https://doi.org/10.3168/jds.s0022-0302(44)92665-2 Zobrazit plný text záznamu