CONTRIBUTION TO THE STUDY OF FAT SEPARATION IN THE EVAPORATED CANNED MILK | Zendy

Κ. ΣΚΟΥΝΤΖΟΣ | Zendy; Α. ΠΑΠΑΔΙΑ | Zendy; Ι. ΑΣΙΚΗΣ | Zendy; Γ. ΜΟΥΤΟΥΣΙΔΗΣ | Zendy

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CONTRIBUTION TO THE STUDY OF FAT SEPARATION IN THE EVAPORATED CANNED MILK

Author(s) -

Κ. ΣΚΟΥΝΤΖΟΣ,

Α. ΠΑΠΑΔΙΑ,

Ι. ΑΣΙΚΗΣ,

Γ. ΜΟΥΤΟΥΣΙΔΗΣ

Publication year - 1973

Publication title -

journal of the hellenic veterinary medical society

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.186

H-Index - 7

eISSN - 2585-3724

pISSN - 1792-2720

DOI - 10.12681/jhvms.20125

Subject(s) - food science , milk fat , evaporated milk , viscosity , chemistry , composition (language) , milk products , materials science , philosophy , composite material , linseed oil , linguistics

The authors examined the fat content of different layers of evaporated, unsweetened milk, its viscosity and the size of the contained fat droplets during predetermined time - intervals and under fixed thermal conditions. On the basis of their findings they propose various measures of improving the types of condensed, unsweetened canned milk produced in Greece.

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