Concluding Comments
Author:
Publisher
John Wiley & Sons, Ltd
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781118460467.ch12/fullpdf
Reference99 articles.
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2. Sensory and microbial quality of milk processed for extended shelf life by direct steam injection;Blake;Journal of Food Protection,1995
3. Laboratory-scale clean-in-place (CIP) studies on the effectiveness of different caustic and acid wash steps on the removal of dairy biofilms;Bremer;International Journal of Food Microbiology,2006
4. Buckenhuskes , H.J. 2015 ESL Milk Production http://www.dlg.org/fileadmin/downloads/food/Expertenwissen/Ernaehrung/e_2014_4_Expertenwissen_ESL.pdf
5. Predicting safety and quality parameters for UHT-processed milks;Browning;International Journal of Dairy Technology,2001
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