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The effect of temperature of pre-heating, of clarification and of bacteriological quality of the raw milk on the keeping properties of whole-milk powder dried by the Kestner spray process. I. Keeping properties: factors influencing stability



The effect of temperature of pre-heating, of clarification and of bacteriological quality of the raw milk on the keeping properties of whole-milk powder dried by the Kestner spray process. I. Keeping properties: factors influencing stability



Journal of Dairy Research. 14: 1/2, 116-159



The facts presented in this section of the work demonstrate the close relationship which exists between forewarming temperature and the keeping quality of the powder. The superiority of the high temperature samples is clearly shown. They have a longer period of induction and, after storage at ordinary temperatures for 20.5 years, showed no deterioration of quality.

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The effect of temperature of pre-heating, of clarification and of bacteriological quality of the raw milk on the keeping properties of whole-milk powder dried by the Kestner Spray Process. Jour Dairy Res 14(1/2): 116-158, 1945

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