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Journal of Dairy Science Vol. 64 No. 11 2127-2137
© 1981 by American Dairy Science Association ®
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Heat-Induced Changes in Milk Preceding Coagulation

P. F. Fox

Department of Food Chemistry, University College, Cork, Ireland

ABSTRACT

Principal changes induced in milk on heating at elevated temperatures (~140°C) for extended periods is reviewed in the context of the contribution of these changes to heat coagulation of milk.






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Copyright © 1981 by the American Dairy Science Association ®.