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- W2024751780 abstract "Abstract Nonultrafiltered fresh whole raw and heated milks and their retentates concentrated by ultrafiltration to 2.07:1 volume concentration ratio were stored at 4.5 and −20°C and periodically scored for flavor quality. Nonultrafiltered whole raw milks were unclean, fermented, and rancid after 4 to 5 d. Nonultrafiltered heated milks over a 7 to 8-d period developed strong oxidized flavors. Milk retentates produced at 54°C for 120 min showed little or no flavor deterioration after 7 to 8 d at 4.5°C. In the same period at 4.5°C, raw milks from four trials showed 20 defects, heated milks 11 defects and 2.07:1 retentates 2 defects. Milks and retentates held frozen at −20°C for 2 mo showed greater deterioration than split samples held at 4.5°C, but whole milk retentates ultrafiltered to approximately 2:1 volume concentration ratio and stored frozen for 2 mo still displayed good to very good flavor. Thiobarbituric acid values of milks and retentates of ultrafiltration held 4 d at 4.5°C confirmed the presence of strong oxidized flavor in nonultrafiltered heated milks and its virtual absence in whole milk retentates." @default.
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- W2024751780 date "1986-11-01" @default.
- W2024751780 modified "2023-09-28" @default.
- W2024751780 title "Age of Ultrafiltered Fresh Farm Milk and Effect on Quality" @default.
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- W2024751780 doi "https://doi.org/10.3168/jds.s0022-0302(86)80732-9" @default.
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