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The effect of pasteurization temperature and holding time of milk on titratable acidity and pH at the moment of coagulation in the manufacture of Bulgarian cultured milk made from milk of different species


The effect of pasteurization temperature and holding time of milk on titratable acidity and pH at the moment of coagulation in the manufacture of Bulgarian cultured milk made from milk of different species



Khranit. Prom 16(1): 32-33



In experiments with cows', ewes', buffaloes' and goats' milk, using several pasteurization temperatures in the range of 70-95 degrees C with holding for 30 min or without holding, the coagulation of the milk occurred at a lower titrable acidity ( degrees T) and a higher pH when the milk was severely heated and held.

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