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


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


Accession: 001053618



Related references

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