4.1. Introduction 4.2. Thermal treatments of milk 4.2.1. Thermization 4.2.2. Pasteurization 4.2.3. Grade A Pasteurized Milk (PM) 4.3. Milk sterilization 4.3.1. Control of proper Time/Temperature setting for safety of milk and milk products 4.4. Diseases associated with unpasteurized milk, or post-pasteurization dairy processing contamination 4.5. Conclusions
Stabilization of milk quality by heat treatments
Poltronieri P;
2017
Abstract
4.1. Introduction 4.2. Thermal treatments of milk 4.2.1. Thermization 4.2.2. Pasteurization 4.2.3. Grade A Pasteurized Milk (PM) 4.3. Milk sterilization 4.3.1. Control of proper Time/Temperature setting for safety of milk and milk products 4.4. Diseases associated with unpasteurized milk, or post-pasteurization dairy processing contamination 4.5. ConclusionsFile in questo prodotto:
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