An examination was made of the stability to hot coffee solution of 14 commercial instantized skimmed milk powders. When added to hot coffee under standard conditions, it was found that the amount of precipitate that formed was correlated positively with casein number and negatively with both maximum and minimum coagulation times at 140>0C. This suggested that the more unstable powders had been subjected to too severe heat treatment during their manufacture.
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A. W. M. Sweetsur (1976) studied this question.
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