The physical condition of evaporated milk generally remains acceptable during the interval required to move it from manufacturer to consumer. However, it has long been recognized that high temperatures and long periods of storage cause undesirable changes. This study was made to evaluate quantitatively the effect of variations in the time and temperature of storage of evaporated milk on its viscosity, pH and color, and on the distribution of its fat and protein phases.
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Webb et al. (1951) studied this question.
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