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Studies on the induction of heat stability in evaporated milk by preheating: effects of milk concentration, homogenization and whey proteins



Studies on the induction of heat stability in evaporated milk by preheating: effects of milk concentration, homogenization and whey proteins



Journal of Dairy Research 46(2): 387-391



When milk was preheat-treated after either evaporation or homogenization with fat present the degree of heat stability induced in the resulting evaporated milk (EM) was considerably less than with the normal process in which the preheat treatment was carried out first. When the preheat treatment was carried out after both evaporation and homogenization, no heat stability was induced by the preheat treatment.

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Accession: 000757519

Download citation: RISBibTeXText

DOI: 10.1017/s0022029900017374


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