Accession Number : AD0752873
Title : Effect of Heat Treatment on Physicochemical and Processing Characteristics of Milk,
Corporate Author : FOREIGN TECHNOLOGY DIV WRIGHT-PATTERSON AFB OHIO
Personal Author(s) : Ramanauskas,R. ; Urbene,R.
Report Date : 14 AUG 1972
Pagination or Media Count : 39
Abstract : The article concerns the effect of heat treatment on physicochemical and processing characteristics of milk. Results are presented in 21 tables, 7 figures, and 49 bibliographic entries. Findings on heat treatment are confirmed. It was found further aging increased casein dispersion in raw and heat treated milks. Increase in heat treatment temperature resulted in increase in viscosity and maximum shearing stress of the coagulum.
Descriptors : (*MILK, PASTEURIZATION), HEAT TREATMENT, CASEIN, VISCOSITY, PROTEINS(DERIVED), USSR
Subject Categories : Food, Food Service and Nutrition
Distribution Statement : APPROVED FOR PUBLIC RELEASE