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The keeping quality of cream pasteurized at 165 degrees F. for 30 minutes, variously treated, and stored at 0 degrees F


, : The keeping quality of cream pasteurized at 165 degrees F. for 30 minutes, variously treated, and stored at 0 degrees F. J. Dairy Sci, 25: 8, 718-719

Homogenization, deaeration, and addition of ascorbic acid and of isoascorbic acid had no effect on the quality of cream pasteurized at 165 degrees F. for 30 min. and stored at 0 degrees F. for 19 months.

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