CONTRIBUTION TO THE IMPROVMENT OF CONDENSED MILK PRODUCED IN GREECE

PDF
Published: Dec 21, 1972
DOI: https://doi.org/10.12681/jhvms.20084
Κ. ΣΚΟΥΝΤΖΟΣ
Α. ΠΑΠΑΔΙΑ
Α. ΓΙΩΤΗΣ
Abstract
In this study the canned, unsweetened, condensed milk produced in Greece was examined. The causes of alteration of this product were investigated in the Laboratory. These causes were : the mediocre quality of the milk used, the lack of pre—cooling rooms, the utilization of common vehicles for transport, the imperfect homogenization, the storage of condensed milk untili the canning at 55° C, the impropre arrangement of cans in the autoclave, the sterilization at low temperature for a short time and the quality of the water used to cool the cans. By applying several sanitary and other measures a product of satisfactory quality has been obtained and this was to the profit of producers as well as of the National Economy.
Article Details
  • Section
  • Articles
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Authors who publish with this journal agree to the following terms:

· Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution Non-Commercial License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

· Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g. post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

· Authors are permitted and encouraged to post their work online (preferably in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.

Downloads
Download data is not yet available.
Most read articles by the same author(s)