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The heat stability of evaporated milk as a function of the steam and hydrostatic pressure applied in the forewarming of milk



The heat stability of evaporated milk as a function of the steam and hydrostatic pressure applied in the forewarming of milk



J. Dairy Sci 35(5): 388-92



Cold raw milk destined for evaporation was forewarmed by steam injection when under pressure, so that some of it was raised rapidly to very high temperatures and cooled as rapidly by the surrounding milk to 190 degrees -200 degrees F. It was held at this temperature for < 5 min. before evaporation. The heat-stability of the product was increased by raising the steam pressure from 35 to 90 p.s.i., and the hydrostatic pressure of the milk from 20 to 40 p.s.i.

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Accession: 013879375

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DOI: 10.3168/jds.s0022-0302(52)93720-x


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