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Changes in heat coagulation time, pH and ethanol stability in ultra-high temperature treated milk during storage from 0-52 weeks at 4 °C (blue), 20 °C (grey), 30 °C (yellow) and 37 °C (black). Values represent average values of eleven batches of UHT milk produced at a dairy plant (solid line) and two batches of UHT milk produced at a pilot plant (dashed line).
