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Chemical and physical investigation of directly and indirectly heated UHT skim milk

, : Chemical and physical investigation of directly and indirectly heated UHT skim milk. XXI International Dairy Congress Vol 1, Book 2: 182-183

Increase in non-protein N content of UHT skim milk stored at 20 deg C was greater and coagulation time was shorter after direct than after indirect heating. Amount of sedimentation was greater in direct-heated milk.

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