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Heat stability of recombined evaporated milk - effect of pH change in skim milk before processing



Heat stability of recombined evaporated milk - effect of pH change in skim milk before processing



Deutsche Molkerei Zeitung 99(48): 1688-1690



Milk was separated in the Massey University dairy on 7 occasions during the New Zealand 1977/78 milk season, and on each occasion seven 20-l. batches were treated as follows: 1.1, 2.2 and 3.3 ml 1 M HCl/kg were added to 3 batches to lower pH by approx. 0.05, 0.10 and 0.15 units; 1.1 2.2 and 3.3 ml 1 M NaOH/kg were added to 3 further batches to raise pH by approx. 0.05, 0.10 and 0.15 units; and the 7th batch served as control.

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