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The heat stability of evaporated milk made from hard-curd milk, soft-curd milk and milk from mastitis infected udders



The heat stability of evaporated milk made from hard-curd milk, soft-curd milk and milk from mastitis infected udders



Jour Dairy Sci 18(5): 287-294



There is apparently no difference in the stability toward heat between hard-curd milk and soft-curd milk after condensation under uniform conditions. Concentrated milk from animals afflicted with sub-clinical mastitis in 1 or more quarters of the udder, however, is decidedly less stable than normal milk. It furthermore reacts oppositely toward factors affecting stability, being stabilized by agents which destabilize normal milk and vice versa. This is probably a reflection of the altered mineral composition of mastitis milk.

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Accession: 025808799

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DOI: 10.3168/jds.s0022-0302(35)93147-2


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