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Improved flavor-color produced in evaporated milk
Author
N. P. TarassukAuthor Affiliations
N. P. Tarassuk is Assistant Professor of Dairy Industry and Assistant Dairy Chemist in the Experiment Station, Davis.Publication Information
Hilgardia 1(11):4-4. DOI:10.3733/ca.v001n11p4b. October 1947.
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Abstract
There is no known effective method of preventing the cooked or caramelized flavor and brown discoloration of milk processed at high temperatures to render it sterile.
Tarassuk N. 1947. Improved flavor-color produced in evaporated milk. Hilgardia 1(11):4-4. DOI:10.3733/ca.v001n11p4b
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