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The synergic effect of urea and aldehydes on the heat stability of concentrated skim-milk

  • D. Donald Muir (a1), A. W. Maurice Sweetsur (a1) and Carl Holt (a1)

Summary

When urea is added to concentrated skim-milk (22·5% total solids) no increase in heat stability is observed. However, a similar addition of urea to concentrate stabilized with aldehyde brought about a significant further increase in heat stability. Urea can further stabilize concentrated skim-milk only when aldehyde addition has brought about a change in coagulation mechanism from the normal 2-stage process to a single-stage coagulation. These results can be related to the 2 coagulation mechanisms observed in unconcentrated milks.

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Holt, C., Muir, D. D. & Sweetsur, A. W. M. (1978). Journal of Dairy Research 45, 47.
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Muir, D. D. & Sweetsur, A. W. M. (1978). Journal of Dairy Research 45, 37.
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The synergic effect of urea and aldehydes on the heat stability of concentrated skim-milk

  • D. Donald Muir (a1), A. W. Maurice Sweetsur (a1) and Carl Holt (a1)

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