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Heat stability of dried skim milk used in the production of evaporated milk. II. Heat stability of mixtures of fresh milk and reconstituted dried skim milk


Revista de Ciencias Biologicas 14(1): 145-152
Heat stability of dried skim milk used in the production of evaporated milk. II. Heat stability of mixtures of fresh milk and reconstituted dried skim milk
Details of heat stability determinations and dried skim milk samples have already been described in earlier studies (see preceding 3 abstr.). Heat stability index of fresh whole milk ranged from approx. 0.4 to 1.2 which is below the min. stability level (1.34) required for milk used in evaporated milk production. Dried skim milk reconstituted to 10% TS with drinking water had a heat stability index of >1.4.

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Accession: 001607092



Related references

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