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- W2082091834 abstract "SummaryVery low levels of diacetyl (1–5 mM) markedly increased the heat stability of concentrated milks (20% total solids) reconstituted from skim milk powders. Diacetyl caused only slight stabilization of the concentrates (following dilution to 20% total solids) used in the manufacture of these powders but its efficacy was increased by heating the concentrates (70°C for 10 min) prior to diacetyl addition and especially by freeze drying. Laboratory concentrated milks were destabilized by diacetyl and these samples were also destabilized by freeze drying. However, addition of diacetyl prior to preheating and concentration increased stability." @default.
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- W2082091834 date "2007-06-28" @default.
- W2082091834 modified "2023-09-25" @default.
- W2082091834 title "Effect of diacetyl on the heat stability of concentrated milks" @default.
- W2082091834 doi "https://doi.org/10.1111/j.1365-2621.1982.tb00235.x" @default.
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