Microbiology of ultrahigh temperature milk

Journal Article · Thu Jan 01 00:00:00 EST 1981 · J. Dairy Sci.; (United States)

DOI:https://doi.org/10.3168/jds.S0022-0302(81)82545-3· OSTI ID:5534360

Westhoff, D C

Ultrahigh temperature thermal processing can sterilize milk. Potential energy savings of a commercially sterile, aseptically packaged, nonrefrigerated milk provided the incentive for eventual introduction of the product in the United States. Attention should be directed to raw milk quality, processing parameters, quality control tests, and thermal inactivation data for spores in the ultrahigh temperature range.

• Research Organization: Univ. of Maryland, College Park, MD (United States)
• OSTI ID: 5534360
• Journal Information: J. Dairy Sci.; (United States), Vol. 64:1
• Country of Publication: United States
• Language: English

Related Subjects

32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION
FOOD PROCESSING
ENERGY CONSERVATION
HIGH TEMPERATURE
INACTIVATION
MARKETING
MICROORGANISMS
MILK
QUALITY CONTROL
STERILIZATION
BIOLOGICAL MATERIALS
BODY FLUIDS
CONTROL
FOOD
MATERIALS
PROCESSING
320300* - Energy Conservation
Consumption
& Utilization- Industrial & Agricultural Processes