Physical-Chemical Stability of Frozen Whole and Concentrated Milks
Open Access
- 1 August 1962
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 45 (8) , 1024-1027
- https://doi.org/10.3168/jds.s0022-0302(62)89549-6
Abstract
A review of factors affecting the storage stability of frozen whole and concentrated milks.This publication has 10 references indexed in Scilit:
- The Effect of Lactose Crystallization on Protein Stability in Frozen Concentrated MilkJournal of Dairy Science, 1954
- Stability of Milk and its Concentrates in Frozen Storage at Various TemperaturesJournal of Dairy Science, 1952
- Some Additional Influences Affecting the Stability of Concentrated Milk in Frozen StorageJournal of Dairy Science, 1951
- Observations on the Instability of the Protein Phase of Frozen Concentrated MilkJournal of Dairy Science, 1947
- Frozen Homogenized Milk. 1. Effect of Freezing and Storage Temperature on the Physical Characteristics of Homogenized MilkJournal of Dairy Science, 1946
- THE INFLUENCE OF SUGARS ON THE FORMATION OF SULFHYDRYL GROUPS IN HEAT DENATURATION AND HEAT COAGULATION OF EGG ALBUMINPublished by Elsevier ,1943
- A STUDY OF CONCENTRATION AND FREEZING AS A MEANS OF PRESERVING FLUID WHOLE MILK1Journal of Food Science, 1940
- Effects of the Cold Storage Temperature, Heat Treatment, and Homogenization Pressure on the Properties of Frozen Condensed MilkJournal of Dairy Science, 1939
- Observations on the Freezing of Milk and Cream II. The Destruction of the Fat Emulsion in Frozen CreamJournal of Dairy Science, 1936
- Some Physical Effects of Freezing upon Milk and CreamJournal of Dairy Science, 1935