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Andy P. Lee

Works (1)

Updated: July 5th, 2023 15:37

2016 journal article

Short communication: The effect of raw milk cooling on sensory perception and shelf life of high-temperature, short-time (HTST)-pasteurized skim milk

JOURNAL OF DAIRY SCIENCE, 99(12), 9659–9667.

By: A. Lee n, D. Barbano * & M. Drake n

author keywords: milk; raw milk; cooling; pasteurization; shelf life; consumer
MeSH headings : Animals; Food Handling; Milk; Pasteurization; Temperature; Time Factors
topics (OpenAlex): Microbial Inactivation Methods; Milk Quality and Mastitis in Dairy Cows; Meat and Animal Product Quality
TL;DR: The results suggest that pasteurized milk quality is due to a combination of many factors, and raw milk cooling rate is not the most important factor affecting milk quality when raw milkquality is excellent. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

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