Premium
WORLD MILK DISTRIBUTION
Author(s) -
Hills G. Loftus
Publication year - 1951
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1951.tb01548.x
Subject(s) - distribution (mathematics) , food science , business , quality (philosophy) , environmental science , chemistry , mathematics , physics , mathematical analysis , quantum mechanics
SUMMARY Processes of concentration or drying, to reduce the water content of milk, and freezing or sterilisation, to improve its keeping quality, may be used not only to manufacture milk products, but also as intermediate steps in the provision, in distant markets, of a fully hydrated milk for domestic distribution.