The changes in UHT milk properties during storage: The chemical, physical and microbiological changes in ultra-high temperature processed milk during storage - Couverture souple

El-Dieb, Samia M.; Metwally, Mohamed M.; Abd El-Fattah, Alaa M.

 
9783848492374: The changes in UHT milk properties during storage: The chemical, physical and microbiological changes in ultra-high temperature processed milk during storage
Couverture souple
ISBN 10 : 3848492377 ISBN 13 : 9783848492374
Editeur : LAP LAMBERT Academic Publishing, 2012

Synopsis

Different heat and treatments are given to raw milk in order to remove pathogenic organisms, increase the shelf life, help subsequent processing, e.g. warming before separation and homogenization or as an essential treatment before cheese making, yoghurt manufacture and production of evaporated and dried milk products. Ultra-high temperature (UHT) process is a method of milk preservation where it should reduce both the bacterial and enzymes content of the product to a commercially acceptable level that will ensure consumer safety and extending shelf life of milk. However, during this heat treatment as well as storage, number of changes undergo in chemical, physical and microbiological characteristics of the product. These changes may render the product unacceptable because of the development of off-flavor and color or gelation. This book aims to cover the changes in UHT milk occurring during storage.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

Different heat and treatments are given to raw milk in order to remove pathogenic organisms, increase the shelf life, help subsequent processing, e.g. warming before separation and homogenization or as an essential treatment before cheese making, yoghurt manufacture and production of evaporated and dried milk products. Ultra-high temperature (UHT) process is a method of milk preservation where it should reduce both the bacterial and enzymes content of the product to a commercially acceptable level that will ensure consumer safety and extending shelf life of milk. However, during this heat treatment as well as storage, number of changes undergo in chemical, physical and microbiological characteristics of the product. These changes may render the product unacceptable because of the development of off-flavor and color or gelation. This book aims to cover the changes in UHT milk occurring during storage.

Biographie de l'auteur

Dr. Samia El-Dieb is a professor of dairy chemistry & nutrition. Dr. Mohamed Metwally is a scientist in dairy chemistry, microbiology & nutrition. Dr. Alaa Abd El-Fattah is a professor of dairy microbiology & nutrition. All authors work at Dairy sci. Dept., Fac. Agric., Cairo Univ., Egypt.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2012
Langue
anglais
ISBN 10 
3848492377
ISBN 13 
9783848492374
Reliure
Broché
Nombre de pages
68
Coordonnées du fabricant
non disponible
Personne responsable
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