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Factors affecting the shelf‐life of pasteurized double cream
Author(s) -
PHILLIPS J. D.,
GRIFFITHS M. W.,
MUIR D. D.
Publication year - 1981
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.1471-0307.1981.tb02601.x
Subject(s) - shelf life , pasteurization , food science , environmental science , chemistry
The major cause of cream spoilage in the south of Scotland is post‐pasteurization contamination, which can be effectively reduced by the adoption of aseptic handling techniques.