Frozen Homogenized Milk. V. Effect of Age Before Freezing on the Keeping Quality of Frozen Homogenized Milk
Open Access
- 1 September 1948
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 31 (9) , 811-815
- https://doi.org/10.3168/jds.s0022-0302(48)92262-0
Abstract
The authors recognize that homogenized milk should be frozen as soon as possible after processing but found that if the milk is of good quality it may be kept as long as 120 hours at 1.67 C before freezing without adversely affecting the keeping quality of the frozen product.This publication has 7 references indexed in Scilit:
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- Frozen Homogenized Milk. III. Stability of Milk Solids Distribution in Frozen Homogenized MilkJournal of Dairy Science, 1947
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- Frozen Homogenized Milk. 1. Effect of Freezing and Storage Temperature on the Physical Characteristics of Homogenized MilkJournal of Dairy Science, 1946
- The Freezing and Thawing of Milk Homogenized at Various PressuresJournal of Dairy Science, 1941
- Oxidized Flavor in MilkJournal of Dairy Science, 1936
- Some Physical Effects of Freezing upon Milk and CreamJournal of Dairy Science, 1935