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An improved method for canning 3-fold concentrated whole milk
Published online by Cambridge University Press: 01 June 2009
Summary
A method is described for canning and sterilizing concentrated whole milk containing 36·5% total solids. The product had acceptable organoleptic properties and did not form sediment or undergo age-thickening during storage. The method involved initially increasing the pH of the raw milk and forewarming. The product was not homogenized nor were polyphosphates added.
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- Copyright © Proprietors of Journal of Dairy Research 1970
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