Improved flavor-color produced in evaporated milk
There is no known effective method of preventing the cooked or caramelized flavor and brown discoloration of milk processed at high temperatures to render it sterile.
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| Format: | Article |
| Language: | English |
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University of California Agriculture and Natural Resources
1947-10-01
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| Series: | California Agriculture |
| Online Access: | https://californiaagriculture.org/article/115164-improved-flavor-color-produced-in-evaporated-milk |