Pasteurization of cream

Bulletin of the IDF No. 271/1992

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Product Description

Monograph by IDF Group of Expert B21 – Influence of technology on the quality of heat-treated milk

This monograph complements those on pasteurized milk (Bulletin of IDF No. 200/1986) and thermization of milk (Bulletin of IDF No. 182/1984) and comprises the following:

  • General aspects – O. Cerf (France)
  • Microbiological aspects of pasteurized cream – F.M. Driessen & M.G. van den Berg (Netherlands)
  • Physico-chemical effects of pasteurization on cream properties – H.G. Kessler & R. Fink (Germany)
  • Lipase activity – H.B. Castberg (Norway)
  • Enzymatic activity other than lipase – A.V. Houlihan (Australia)
  • Sensory aspects – G.K. Jensen & H.H. Poulsen (Denmark)
  • Cream pasteurization – T. Bøgh Sørensen (Denmark)
  • Packaging requirements – M. Bull (United Kingdom)
  • Statutory aspects. Replies by IDF National Committees to a questionnaire

Additional Information

Reference

Bulletin of the IDF No. 271/1992

Date

1992

Pages

56

Language

EN

Type

Hard Copy