Original scientific paper
Influence of the technological process on UHT sterilized cream for whipping
Anka Popović-Vranješ
; RO "Mljekarska industrija", Banja Luka
Elida Šehić
Abstract
The paper shows influence of pretreatment and UHT sterilizing process on the quality of cream for whipping. It indicates the possibility of industrial production of UHT sterilized cream for whipping, without the addition of preservatives. Observation of quality during storage it was found out that a long shelf life the storage temperature is very important. Storage without refrigeration has a negative effect on the stability of cream and the whipping quality.
Keywords
UHT sterilized cream for whipping; quality; technological process
Hrčak ID:
95983
URI
Publication date:
4.3.1985.
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