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Natural variation in heat stability of concentrated milk before and after homogenization



Natural variation in heat stability of concentrated milk before and after homogenization



Journal of the Society of Dairy Technology 35(4): 120-126



At natural pH of skim milk, coagulation time (CT) fell within the min. of the CT/pH profile during May and June (see also DSA 40, 6126), whilst CT of conc. skim milk (22.5% TS) at natural pH was highest in those 2 months. These changes are attributed to a shift in CT/pH profiles to the acid side. Total and soluble Ca contents in the milks were also lower during May and June.

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Accession: 001101441

Download citation: RISBibTeXText

DOI: 10.1111/j.1471-0307.1982.tb02204.x



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