Effect of stabilizing salts on heat stability of buffalo skim milk ultrafiltered-diafiltered retentate

Ultrafiltered and ultrafiltered-diafiltered (UF-DF) retentate obtained from pasteurized buffalo skim milk (BSM) of Murrah herd indicated poor heat stability. The improvement in heat stability of BSM was carried out by addition of stabilizing salts such as trisodium citrate, monosodium phosphate and disodium phosphate in order to stabilize its resultant UF-DF retentate. The addition of monosodium phosphate at 0.15 to 0.2% levels to BSM followed by forewarming at 90 degrees C/10 min, improved (p<0.01) heat coagulation time at 140 degrees C from 8 to 46-49 min. The stabilized BSM was subjected to UF-DF concentration to prepare UF-DF retentate. The stabilized BSM UF-DF retentate at maximum UF-DF concentration (24.0% total solids) showed heat coagulation time of 40 min at 130 degrees C. However, further improvement in its heat stability by addition of any stabilizing salt was not feasible.