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The effect of enzymatic activity in direct steam infusion heat treated milk with ultra-short holding times (>150 degrees C for <0.2 s) on age gelation during storage was investigated. Preheating at either 72 or 95 degrees C for 180 s was performed. Milk pre-heated at 72 degrees C showed extensive proteolysis and exhibited bitter off flavour and contained <40% intact alpha(s)- and beta-caseins afte
