The Effect of Microbial Quality on the Storage Stability of Ultra-High Temperature Processed Skim Milk Concentrate

Authors

N. Venkatachalam
Donald J. McMahon, Utah State UniversityFollow

Document Type

Article

Journal/Book Title/Conference

Journal of Dairy Science

Volume

1

Issue

75

Publication Date

1992

First Page

D24

Recommended Citation

Venkatachalam, N. and D. J. McMahon.. 1992. The effect of microbial quality on the storage stability of ultra-high temperature processed skim milk concentrate. 87th American Dairy Science Association Meeting, J. Dairy Sci. 75(Supp. 1):D24.