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Effects of solids not fat fat and homogenization pressure on the heat stability of recombined evaporated milk



Effects of solids not fat fat and homogenization pressure on the heat stability of recombined evaporated milk



New Zealand Journal of Dairy Science and Technology 13(4): 242-244



A study was carried out during 1 dairying season on the effect of product formulation on the heat stability of recombined evaporated milk (REM). The effects of solids-not-fat concentration, fat concentration and homogenization pressures were all statistically significant, whereas the interactions between them were not. The interaction between season and fat concentration was slightly significant, the effect of fat being greatest at the beginning of the season.

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Accession: 005326122

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