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Various samples of pasteurized, UHT, and in-bottle sterilized milk have been analyzed, and two indices of heat damage determined: 1) soluble serum protein as percentage of total proteins and 2) protein surface hydrophobicity determined by a fluorescence test. which enables the number and affinity of bonds between protein hydrophobic sites and fluorophor 8-aniline naphthalene I-sulfonate to be evaluated.
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Pagliarini et al. (1990) studied this question.
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