New methods of milk products preservation

There are discussed the following methods: microwave heating; Ohmic heating; use of infrared, ultraviolet and gamma irradiation; heating by extrusion, heating by high pressure homogenization and combined method

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Bibliographic Details
Published inPrzeglad Mleczarski no. 5
Main Authors Baca, E, Skarzynska, M. (Instytut Mleczarstwa, Warszawa (Poland))
Format Magazine Article
LanguagePolish
Published 1995
Subjects
EXTRUSION
HOMOGENEISATION
HOMOGENEIZACION
IRRADIACION GAMMA
IRRADIACION ULTRAVIOLETA
IRRADIATION GAMMA
IRRADIATION ULTRAVIOLETTE
PRESERVACION
PRESERVATION
PRODUCTOS LACTEOS
PRODUIT LAITIER
RADIACION INFRARROJA
RAYONNEMENT INFRAROUGE
TRAITEMENT AUX MICROONDES
TRAITEMENT THERMIQUE
TRATAMIENTO POR MICROONDAS
TRATAMIENTO TERMICO
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Summary:There are discussed the following methods: microwave heating; Ohmic heating; use of infrared, ultraviolet and gamma irradiation; heating by extrusion, heating by high pressure homogenization and combined method
Bibliography:Q02
9600265
ISSN:0478-6599