Determination of Optimum Time-Temperature Combination for HTST Pasteurization to Extend Shelf Life of Liquid Milk Obtained From Kandy District

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dc.contributor.authorVidanapathirana, J.
dc.contributor.authorDeshapriya, R.M.C.
dc.contributor.authorSilva, K.F.S.T.
dc.date.accessioned2021-10-21T10:11:14Z
dc.date.available2021-10-21T10:11:14Z
dc.date.issued2011
dc.description.abstractNote: See the PDF Version Milk is one of the most nutritionally complete natural liquid foods that consist of all the required nutrients including high quality proteins, minerals and vitamins. Heat treatments are generally used in the dairy industry for preheating, thermization, pasteurization, sterilization, ultra high temperature treatment and ultra-pasteurization. According to the available information, the present pasteurization process employed in Sri Lanka is not officially validated with regards to the objectives achievable. Therefore, the objective of this study was to determine suitable pasteurization parameters applicable under the prevalent Sri Lankan conditions in the Kandy District.en_US
dc.identifier.issn22359877
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/7327/333-Determination%20of%20Optimum%20Time-Temperature%20Combination%20for%20HTST%20Pasteurization%20to%20Extend%20Shelf%20Life%20of%20Liquid.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Srilankaen_US
dc.subjectFood Scienceen_US
dc.subjectFood Technologyen_US
dc.subjectBioprocess Technologyen_US
dc.subjectAnimal Production Technologyen_US
dc.titleDetermination of Optimum Time-Temperature Combination for HTST Pasteurization to Extend Shelf Life of Liquid Milk Obtained From Kandy Districten_US
dc.typeOtheren_US
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Research Symposium-2011