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- W2024495838 abstract "Summary Presumably, the permissible heat treatment during the manufacture of low heat nonfat milk solids might vary with the use of the product. For use in cottage cheese manufacture, the ideal product would be one subjected to no more heat than is necessary to insure pasteurization. However, equipment limitations may make it difficult for manufacturers to avoid excessive heat treatment. Evidence has been presented that the cumulative heat treatment at all stages of handling the liquid systems should not exceed 160° F. for 10 minutes or the equivalent of this at other times and temperatures. Present information indicates that serum protein denaturation is the best objective index of heat treatment but has the definite limitation that the serum protein content of the raw milk must be known." @default.
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- W2024495838 date "1954-04-01" @default.
- W2024495838 modified "2023-09-29" @default.
- W2024495838 title "The Manufacture of Low Heat Nonfat Milk Solids" @default.
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- W2024495838 doi "https://doi.org/10.3168/jds.s0022-0302(54)91285-0" @default.
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