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

Figure 5.

Figure 5

Difference in temperature of heating medium and product as a function of recirculation time for concentrated skim milk solutions at 30% w/w, total solids at pH 6.1 (●), 6.3 (♦), 6.5 (▲), and pH 6.7 (■), after the initial 40 min heat-up time of the fouling experiment. Results are the means of data from two independent trials.