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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


, : 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

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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Related references

Cabrera Santos, M. del C.; Ortega Fleitas, O.; Granadillo Cruz, J.A.; Real del Sol, E.M., 1983: Heat stability of dried skim milk used in the production of evaporated milk. I. Effect of type of water used in the reconstitution of dried skim milk. Deionized, drinking or softened water was used to reconstitute dried skim milk samples. Details of samples and heat stability determination have already been reported in earlier studies [see preceding 2 abstr.]. Heat stability index was highest in...

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