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Cow's milk of different fat contents with or without stabilising salts was sterilised by in‐container and UHT sterilisation. Heat stability decreased with increasing fat content following both UHT and in‐container sterilisation. Adding small amounts of stabilising salts (6.4 mM) increased heat stability in UHT‐treated milk, while excessive addition (12.8 mM) decreased heat stability. In contrast,...