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Heat stability of milk
Thom Huppertz
NIZO food research
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Food Science
Thermostability
100%
Whey Protein
60%
Casein
40%
Milk Protein
20%
Urea
20%
Lactose
20%
Fresh Milk
20%
Casein Micelles
20%
Protein Aggregation
20%
Concentrated Milk
20%