JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 51 No. 8 1324-1329
© 1968 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by O'Sullivan, A. C.
Right arrow Articles by Keogh, M. K.
Right arrow Search for Related Content
PubMed
Right arrow Articles by O'Sullivan, A. C.
Right arrow Articles by Keogh, M. K.

Ultra High Temperature Whipping Cream1

A. C. O'Sullivan and M. K. Keogh

National Dairy Research Centre, The Agricultural Institute, Moorepark, Fermoy, County Cork, Ireland

ABSTRACT

The two critical factors limiting the shelf life of UHT whipping cream are chemical off flavor development and physical separation. Even with these limitations, UHT whipping cream is a product of distinct potential. The shelf life can be markedly extended by low temperature storage of the product, and by careful monitoring of the protein concentration and quality.

FOOTNOTES

1 Presented to Joint Meeting of Industry and Business and Manufacturing Sections, Sixty-second Annual Meeting of the American Dairy Science Association, Cornell University, Ithaca, New York. June 1967.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1968 by the American Dairy Science Association ®.