Improved flavor-color produced in evaporated milk
N. P. Tarassuk
California Agriculture 1(11):4-4. DOI: 10.3733/ca.v001n11p4b.
N. P. Tarassuk is Assistant Professor of Dairy Industry and Assistant Dairy Chemist in the Experiment Station, Davis.
Not available – first paragraph follows:
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.