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research article

Improved flavor-color produced in evaporated milk

authors

N. P. Tarassuk

publication information

California Agriculture 1(11):4-4. DOI: 10.3733/ca.v001n11p4b. October 1947.

author affiliations

N. P. Tarassuk is Assistant Professor of Dairy Industry and Assistant Dairy Chemist in the Experiment Station, Davis.

abstract

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.

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