Antioxydants in dried milk
By Dr. J.w. Pette, Netherlands & Dr. J.A.B. Smith, U.K.
After reviewing the more recent knowledge on this subject, the authors conclude that the best keeping quality is achieved by ensuring that dried whole milk is properly made and efficiently gaspacked.
The significance of thermoduric organisms in milk
By Dr W.A. Cuthbert, U.K.
On the basis of an analysis of published papers, the author attempts to reappraise the significance of thermoduric organisms.