Effects of adding potassium iodate to milk before UHT treatment: I. Reduction in the amount of deposit on the heated surfaces

Paul J. Skudder, Elmer L. Thomas, John A. Pavey, +1

Journal of Dairy Research

Thermal death kinetics of <i>Bacillus stearothermophilus</i> spores at ultra high temperatures I. Laboratory determination of temperature coefficients

F. L. Davies, H. M. UNDERWOOD, A. G. Perkin, +1

International Journal of Food Science & Technology

EngineeringUht PlantsFood PreservationThermal ProcessingThermal Death Kinetics +20

The effect of oxygen content on flavour and chemical changes during aseptic storage of whole milk after ultra-high-temperature processing

Elmer L. Thomas, H. Burton, J. E. Ford, +1

Journal of Dairy Research

NutritionShelf LifeFlavoromicsFood AnalysisThermal Processing +14

Thermal death kinetics of <i>Bacillus stearothermophilus</i> spores at ultra high temperatures III. Relationship between data from capillary tube experiments and from UHT sterilizers

H. Burton, A. G. Perkin, F. L. Davies, +1

International Journal of Food Science & Technology

BiologyUht SterilizersSpore BiologyB. Stearothermophilus SporesEngineering +12

Thermal death kinetics of <i>Bacillus stearothermophilus</i> spores at ultra high temperatures II. Effect of heating period on experimental results

A. G. Perkin, H. Burton, H. M. UNDERWOOD, +1

International Journal of Food Science & Technology

EngineeringThermal ProcessingThermal Death KineticsEquivalent Heating TimeExtremophile +15

Comparison of milks processed by the direct and indirect methods of ultra-high-temperature sterilization. IV. The vitamin composition of milks sterilized by different processes

H. Burton, J. E. Ford, A. G. Perkin, +5

Journal of Dairy Research

Food ChemistryNutritionVitamin LossSterilityDirect Heating Plant +13

Comparison of milks processed by the direct and indirect methods of ultra-high-temperature sterilization. II. The sporicidal efficiency of an experimental plant for direct and indirect processing

Jeremy Franklin, H. M. UNDERWOOD, A. G. Perkin, +1

Journal of Dairy Research

Food PreservationFood Processing FacilitiesThermal ProcessingPrecision DairyMilk Sterilizer +17

Comparison of milks processed by the direct and indirect methods of ultra-high-temperature sterilization: VI. Effects on sediment formation and clotting with enzymes

A. G. Perkin, M. J. Henschel, H. Burton

Journal of Dairy Research

Indirect ProcessSediment FormationDirect ProcessHeat TreatmentsBiotechnology +9

Comparison of milks processed by the direct and indirect methods of ultra-high-temperature sterilization: V. Denaturation of the whey proteins

R. L. J. Lyster, T. C. Wyeth, A. G. Perkin, +1

Journal of Dairy Research

EngineeringFood PreservationUht Heat TreatmentsThermal ProcessingFeed Utilization +14

Comparison of milks processed by the direct and indirect methods of ultra-high-temperature sterilization. I. An experimental ultra-high-temperature sterilizer and its characteristics

H. Burton, A. G. Perkin

Journal of Dairy Research

BiomanufacturingEngineeringMilk ProcessingIndirect MethodsUltra-high-temperature Sterilization +12