Determination of Optimum Time-Temperature Combination for HTST Pasteurization to Extend Shelf Life of Liquid Milk Obtained From Kandy District

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dc.contributor.author Vidanapathirana, J.
dc.contributor.author Deshapriya, R.M.C.
dc.contributor.author Silva, K.F.S.T.
dc.date.accessioned 2021-10-21T10:11:14Z
dc.date.available 2021-10-21T10:11:14Z
dc.date.issued 2011
dc.identifier.issn 22359877
dc.identifier.uri http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/7327/333-Determination%20of%20Optimum%20Time-Temperature%20Combination%20for%20HTST%20Pasteurization%20to%20Extend%20Shelf%20Life%20of%20Liquid.pdf?sequence=1&isAllowed=y
dc.description.abstract Note: See the PDF Version Milk is one of the most nutritionally complete natural liquid foods that consist of all the required nutrients including high quality proteins, minerals and vitamins. Heat treatments are generally used in the dairy industry for preheating, thermization, pasteurization, sterilization, ultra high temperature treatment and ultra-pasteurization. According to the available information, the present pasteurization process employed in Sri Lanka is not officially validated with regards to the objectives achievable. Therefore, the objective of this study was to determine suitable pasteurization parameters applicable under the prevalent Sri Lankan conditions in the Kandy District. en_US
dc.language.iso en en_US
dc.publisher Uva Wellassa University of Srilanka en_US
dc.subject Food Science en_US
dc.subject Food Technology en_US
dc.subject Bioprocess Technology en_US
dc.subject Animal Production Technology en_US
dc.title Determination of Optimum Time-Temperature Combination for HTST Pasteurization to Extend Shelf Life of Liquid Milk Obtained From Kandy District en_US
dc.type Other en_US


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