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Some effects of process treatment on the body of cream

Published online by Cambridge University Press:  01 June 2009

J. H. Prentice  and
Helen R. Chapman
J. H. Prentice
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
Helen R. Chapman
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
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Summary

Effects of age and agitation of milk, temperature of separation, heat treatment and cooling, homogenization and ageing on the body of double cream were studied. Homogenization and temperature of heat treatment gave rise to the greatest effect. The effects of most treatments were inter-related to some extent, but this was most pronounced with cooling and ageing.

Type
Original Articles
Information
Journal of Dairy Research , Volume 36 , Issue 2 , June 1969 , pp. 269 - 278
Copyright
Copyright © Proprietors of Journal of Dairy Research 1969

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References

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