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Filtering by: Committee Member Lindstrom, F. T. Remove constraint Committee Member: Lindstrom, F. T. Degree Field Food Science Remove constraint Degree Field: Food Science

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  • Heat induced compounds in milk

    Creator:
    Scanlan, Richard A.
    Abstract:
    Milk, preheated at 82°C for 30 minutes, was heated to 146°C for four seconds (UHT-treated) and cooled to 5°C in a tubular heat exchanger. Immediately after heat treatment, 20 gallons of heated milk were vacuum distilled at 30°C in a semi-continuous, reduced pressure glass apparatus. Twenty gallons of non-heated milk...
    Resource Type:
    Dissertation
    Full Text:
    : Dr. M. W. Montgomery, Dr. F. T. Bond and Dr. D. L. MacDonald; who contributed their