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Factors affecting the heat stability of skim milk and evaporated skim milk manufactured from dried milk



Factors affecting the heat stability of skim milk and evaporated skim milk manufactured from dried milk



Revue de l' Agriculture 32(5): 1217-1226



Skim milk was forewarmed for 10-30 min at 80-90 deg C, or for 45 s at 70-110 deg C before concentrating to about 46% TS, and further heating at 65-85 deg C for 5 s followed by spray-drying. The dried skim milks were reconstituted to 9 or 18% TS and their heat stabilities estimated at 135 or 120 deg C resp. The heat stability of milks reconstituted from powders having the lowest preheat treatments were comparable with those of the original milk.

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Influencing the heat stability of skim milk and evaporated skim milk manufactured from milk powder. Revue de l'agriculture 32(5): 1217-1226, 1979

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