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The effect of heat treatment of skim milk upon the baking quality of the evaporated and dried products



The effect of heat treatment of skim milk upon the baking quality of the evaporated and dried products



Jour Dairy Sci 10(4): 335-342



Solutions of evaporated or powdered milk containing 40% solids show marked increase in viscosity when the raw milk has been heated above 65[degree]C. for 1/2 hr. Solutions having a high viscosity, when incorporated in a bread mix, produce a greatly superior loaf over that produced by solutions of low viscosity.

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Accession: 025751472

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DOI: 10.3168/jds.s0022-0302(27)93848-x


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