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An objective method for determination of heat stability of milk powders

Authors: F.G. Kieseker and B. Aitken

Abstract:

An objective method for determination of heat stability of non-fat and full-cream milk powders for use in the manufacture of recombined or reconstituted evaporated milk is described. Factors influencing variations in results between laboratory assessment of the functional characteristics of powders and commercial applications are outlined.

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