Chapter 1. Thermapl Processing of Milk

  1. Trevor J. Britz1 and
  2. Richard K. Robinson2
  1. Peter de Jong

Published Online: 7 APR 2008

DOI: 10.1002/9780470697634.ch1

Advanced Dairy Science and Technology

Advanced Dairy Science and Technology

How to Cite

de Jong, P. (2008) Thermapl Processing of Milk, in Advanced Dairy Science and Technology (eds T. J. Britz and R. K. Robinson), Blackwell Publishing Ltd, Oxford, UK. doi: 10.1002/9780470697634.ch1

Editor Information

  1. 1

    University of Stellenbosch, South Africa

  2. 2

    Consultant in Food Science and Technology, Reading, UK

Publication History

  1. Published Online: 7 APR 2008
  2. Published Print: 1 JAN 2008

ISBN Information

Print ISBN: 9781405136181

Online ISBN: 9780470697634

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Keywords:

  • thermal processing;
  • heat-induced changes;
  • heat flow;
  • microorganisms;
  • protein

Summary

This chapter contains section titled:

  • Introduction

  • Heat-Induced changes of milk

  • Processes

  • Operational considerations and limitations

  • Optimization

  • Conclusions and future trends

  • References