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Stability to heat of Alfa buttermilk, sour skim milk, and normal sour-cream buttermilk



Stability to heat of Alfa buttermilk, sour skim milk, and normal sour-cream buttermilk



Molkereiztg. Hildesh, 3: 9, 170-73



Alfa butter milk was artificially soured and homogenized at 150 atmospheres at 14-30 degrees C.

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