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Viscosity of recombined sweetened condensed milks

Authors: A. Lawrence, M.A. Augustin and P.T. Clarke

Abstract:

Recombined sweetened condensed milk (RSCM) is made by combining skim milk powder, milkfat and sugar, homogenising the mixture and subjecting it to pasteurisation. In this study, the effects of homogenisation and pasteurisation conditions used in RSCM manufacture on the viscosity of RSCM made from commercial milk powders given different preheat treatments during powder manufacture were examined.

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