The effect of additives and changes of composition on the shelf life of UHT creams was examined. All changes investigated with the exception of added lecithin, showed some improvement in cream feathering properties. Marked improvement with shelf life extended to at least six months was, however, only found with addition of sodium caseinate (30 g/l) and reduction of calcium activity, the latter being achieved either by removal with ion exchange resins or by immobilization with citrate and carbonate.
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Anderson et al. (1977) studied this question.
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