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Bacteriological and Whey Protein Denaturation Aspects of Heating Processes Used in the Manufacture of Low-Heat Skim-Milk Powder

The effects of preheating, evaporating, concentrate heating and drying stages used in low-heat skim-milk powder manufacture on whey protein denaturation and bacterial counts were examined during a series of five trials in two commercial milk-drying plants. Five different preheating temperatures... Full description

1st Person: O'Connor, F.
Additional Persons: McKenna, B. M.; O'Sullivan, A. C.
Source: in Irish journal of agricultural research Vol. 8, No. 3 (1969), p. 417-430
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Type of Publication: Article
Language: English
Published: 1969
Online: Volltext
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