Abstract
The heat stability of concentrated milk is only poorly related to that of the non-concentrated milk. In this poster we describe some heat stability experiments in which the concentration of the main constituents of milk was varied separately. This may provide more insight into the role of each constituent.
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© 1986 D. Reidel Publishing Company, Dordrecht, Holland
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van Boekel, M.A.J.S., Rientjes, G.J., Walstra, P. (1986). Effect of Concentration of Some Milk Constituents on Heat Stability. In: MILK the vital force. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3733-8_17
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DOI: https://doi.org/10.1007/978-94-009-3733-8_17
Publisher Name: Springer, Dordrecht
Print ISBN: 978-90-277-2330-7
Online ISBN: 978-94-009-3733-8
eBook Packages: Springer Book Archive