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Effect of centrifugal clarification of milk on its heat stability and quality of evaporated milk



Effect of centrifugal clarification of milk on its heat stability and quality of evaporated milk



Nauchnye Trudy, Omskii Ordena Lenina Sel' skokhozyaistvennyi Institut imeni S M Kirova 121: 52-55, 131-132



Raw milk pasteurized at 75 deg C, passed at this temp. through a centrifugal clarifier of 50 kg/h capacity based on a 'Plava' separator, and pasteurized again at 95 deg C, or pasteurized and clarified at 95 deg C was concentrated on a Wiegand vacuum film evaporator of 20 kg evaporated moisture/h capacity and sterilized in a 'Mozhen'e' sterilizer at 117 deg C for 15 min. The raw milk used had low heat stability and failed the CaCl2 boiling and 70% alcohol tests.

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