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. 2024 Sep 28;13(19):3100. doi: 10.3390/foods13193100

Figure 2.

Figure 2

Heat coagulation time (HCT) at 120 °C as a function of pH for concentrated reconstituted skim milk at 30% total solids (TS) (■) and at 9% TS (□). Results are the means of data from three independent trials. A–F Mean values at 30% TS with different superscript letters are significantly different (p < 0.05). a–d Mean values at 9% TS with different superscript letters are significantly different (p < 0.05).