Evaporated milk containing 26% total solids (15 batches) and evaporated skim milk containing 18% total solids (1 batch) were held at 4C before canning and sterilization. Sterilized samples were stored at 28C and examined periodically for 1 yr for changes in relative viscosity, gelation, granulation, and fat separation.
No takes yet. Share an insight, caveat, or question.
Harwalkar et al. (1983) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: