Problems of the stability of milk in the manufacture of evaporated milk.
Trud. Vologod. Moloch. Inst. 14: 207-16
Experiments are briefly reported in which the addition of 0.3% sodium citrate to pasteurized milk before concentration reduced the increase in titratable acidity during evaporation and had no significant effect on the final viscosity, whilst in the finished product it increased the separation of fat, Particularly on prolonged storage.