Free Access
| Issue |
Lait
Volume 43, Number 425-426, 1963
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|
|---|---|---|
| Page(s) | 241 - 250 | |
| DOI | https://doi.org/10.1051/lait:1963425-4269 | |
Lait 43 (1963) 241-250
DOI: 10.1051/lait:1963425-4269
DOI: 10.1051/lait:1963425-4269
Traitement thermique du lait a très haute température
G. THIEULIN Abstract - Milk heating at "ultra high temperature" (U.H.T) by mixing milk and steam, permits to sterilize it without adulterating its taste and biological values.
The aseptically filling and closing of cartons containers represents a new and very valuable process for milk hygiene and the trading of fluid milk