Some effects of carbonation on keeping qualities, flavor, and sanitary quality of dairy products
Milk and even cream were carbonated during the following processes: separation, pasteurization and during storage. Solid and gaseous carbon dioxide were used in these treatments. Untreated milk and cream were processed and stored as checks. Various methods of carbonation were employed. The different...
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| Format: | Others |
| Language: | en_US |
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Virginia Agricultural and Mechanical College and Polytechnic Institute
2015
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| Online Access: | http://hdl.handle.net/10919/52151 |