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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

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