Food Science and Technology, Department of
Department of Food Science and Technology: Faculty Publications
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Document Type
Article
Date of this Version
1954
Abstract
During the process of sterilization of evaporated milk there is a gradual increase in the viscosity, or the body of the product. However, there is a reduction in the viscosity especially during the early phase of storage. This loss in viscosity, referred to as age-thinning, continues for a number of months.
Comments
Published in JOURNAL OF DAIRY SCIENCE 37 (1954), pp. 306-310. Copyright 1954. Used by permission.