Milk goes arctic: freeze-concentrated milk is first major alternative to thermally evaporated milk.: An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on December 1, 1993. The length of the article is 1450 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: Freeze-concentrated milk is a system whereby milk could be sold in a frozen concentrate as orange juice is sold today. In tests, reconstituted milk has a smoother, creamier taste than fresh milk. In addition, the new process uses about half the energy of drying milk and produces no cooked flavor. The marketing of such milk is still several years in the future.

Citation Details
Title: Milk goes arctic: freeze-concentrated milk is first major alternative to thermally evaporated milk.
Author: Dale D. Buss
Publication:Food Processing (Magazine/Journal)
Date: December 1, 1993
Publisher: Putman Media, Inc.
Volume: v54 Issue: n12 Page: p62(2)

Distributed by Thomson Gale