Prevention of Milestone Formation in a High-Temperature-Short-Time Heater by Preheating Milk, Skim Milk and Whey
Open Access
- 1 June 1944
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 27 (6) , 499-504
- https://doi.org/10.3168/jds.s0022-0302(44)92626-3
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- The Effect of High-Temperature Short-Time Forewarming of Milk upon the Heat Stability of its Evaporated ProductJournal of Dairy Science, 1942
- Tables and Nomograph for Sharp and Hart's Equation for the Calculation of Total Solids in MilkJournal of Dairy Science, 1941
- 146. The heat denaturation of albumin and globulin in milk. II. Denaturation and degradation of protein at temperatures of 75–120° CJournal of Dairy Research, 1937
- 71. The Heat Denaturation of Albumin and Globulin in MilkJournal of Dairy Research, 1933
- THE EFFECT OF HEAT ON THE SOLUBILITY OF THE CALCIUM AND PHOSPHORUS COMPOUNDS IN MILKJournal of Biological Chemistry, 1925