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The influence of homogenization (two stage) on heat stability (determined as heat coagulation time at 130°) as well as the salt balance of buffalo milk and its 1:2 concentrate was determined. Homogenization had no significant influence on the heat stability and salt balance (molar ratio of Ca + Mg to P + Cit. in the dissolved phase) of fluid milk. However, during concentration both the heat coagulation time and salt balance of homogenized milk were affected significantly. Homogenization caused a significant decrease in the dissolved phosphate but had no significant effect on calcium and magnesium and this resulted in a significant increase in the molar ratio of Ca + Mg/P + Cit. This disruption in the salt equilibrium caused the destabilization of homogenized concentrated milk.
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Sindhu et al. (1983) studied this question.
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