Stability of Milk and its Concentrates in Frozen Storage at Various Temperatures
Open Access
- 1 January 1952
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 35 (1) , 1-5
- https://doi.org/10.3168/jds.s0022-0302(52)93667-9
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Separation and Recombination as a Means of Deferring an Oxidized or Cardboard Flavor in Milk during Frozen StorageJournal of Dairy Science, 1951
- Heating as a Means of Preventing an Oxidized Flavor in Milk during Frozen StorageJournal of Dairy Science, 1951
- Relative Storage Qualities of Frozen and Dried MilkJournal of Dairy Science, 1950
- 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
- Effects of the Cold Storage Temperature, Heat Treatment, and Homogenization Pressure on the Properties of Frozen Condensed MilkJournal of Dairy Science, 1939
- Some Physical Effects of Freezing upon Milk and CreamJournal of Dairy Science, 1935