Journal of Dairy Science · 1982 · 22 citations · 12 references
AgricultureDairy ScienceFood ScienceFood PreservationMilk ChemistryMilk QualityDairy ProcessingDairy Product PreservationMilk Heat StabilityMilk ProcessingMilk StoragePasteurization SafetyMilk Storage Temperature ControlMilk Temperature ControlUltra-high Temperature Processing Effects
Milk (3.25% fat) was processed by ultra-high temperature steam injection at 138C for 20.4 s, 149C for 3.4 s, and was packaged aseptically. The ultra-high temperature milk was stored at 24 and 40C. Fat soluble alkanals were analyzed at start, 8, and 24 wk. Dissolved oxygen content and acid degree values were measured at 4-wk intervals for 24 wk.
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The Systematic Identification of Organic Compounds
Preparation of Carbonyl-Free Solvents
Daniel P. Schwartz, O.W. Parks · Analytical Chemistry · 1961 · 126 citations