When milk was preheat-treated after either evaporation or homogenization with fat present the degree of heat stability induced in the resulting evaporated milk (EM) was considerably less than with the normal process in which the preheat treatment was carried out first. When the preheat treatment was carried out after both evaporation and homogenization, no heat stability was induced by the preheat treatment. Removal of the whey protein fraction from the milk increased the heat stability of both the EM homogenized before preheat treatment and the EM made by the normal process.
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