Recent advances have been made in the understanding of factors that control the destabilization of milk proteins by alcohol and by heat. These advances are reviewed, and argwnents are developed supporting a physical basis for the mechanism of alcohol-induced precipitation. These physical effects are contrasted with the mainly chemical reaction-based factors controlling heat coagulation. The benefits of these recent developments are illusttated by case studies on cream li- queurs and concentrated milk products.
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Horne et al. (1990) studied this question.
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