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



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



Molochnaya Promyshlennost' (10): 24-26



Centrifugal clarification of milk intended for subsequent conversion into evaporated milk was found to yield a product of higher stability and better quality if conducted at 75 deg C rather than at 40 deg C or 95 deg C.

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