Studies on Ultra-High Temperature "UHT" Processing of Milk

Language: English

Published by LAP LAMBERT Academic Publishing Jan 2019, 2019

6139953324 / 9786139953325

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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.

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Softcover

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This item is printed on demand - it takes 3-4 days longer - Neuware -UHT milk is aseptic milk with normal flavor and aroma, its validity about 180 days. The milk is heated up to 140°C for few seconds and aseptically packed. The Egyptian Standards No. 1623/2005 for the UHT milk permit and encourage the production and consumption of UHT milk. The present investigation is done to answer two main questions, the first is a survey study to follow the specification of UHT milk found in the Egyptian market and if it is accomplishing the Egyptian Specification No. 1623/2005. Secondly an attempt to develop acceptable UHT milk, making a combination between pressure of homogenization and the amount of stabilizer to produce UHT milk from fresh cow milk and another from recombined milk of skim milk powder and palm oil. The aim of study is: - To run a survey study about the main UHT milk found in the Egyptian market, to follow their specifications according to the standard specification 1623/2005 issued by Egyptian Organization for standardization and quality. - To prepare UHT milk from fresh or recombined milk under lower homogenization pressure, with different combinations between pressure and amount of stabilizers. 100 pp. Englisch.…

Seller Inventory # 9786139953325

Title
Studies on Ultra-High Temperature "UHT" Processing of Milk
Author
Mohamed Nour-Eldin Farid Hamad
Publisher
LAP LAMBERT Academic Publishing Jan 2019
Publication year
2019
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
6139953324
ISBN 13
9786139953325
Item weight
167 grams
Dimensions
220x150x6 mm

BuchWeltWeit Ludwig Meier e.K.

Bergisch Gladbach, Germany

5-star seller

AbeBooks seller since January 11, 2012

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BuchWeltWeit Ludwig Meier e.K.

Germany