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

被引：0

作者：

Solanki, Puneet ^{[1
]}

Gupta, Vijay Kumar ^{[2
]}

机构：

[1] Maharshi Dayanand Univ, Adv Ctr Biotechnol, Rohtak 124001, Haryana, India

[2] Natl Dairy Res Inst, Dairy Technol Div, Karnal 132001, Haryana, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2009年 / 46卷 / 05期

关键词：

Heat coagulation time; Buffalo skim milk; Stabilizing salts; Ultrafiltration; Diafiltration; Ultrafiltered-diafiltered retentate; CONCENTRATE; BALANCE; PH;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：466 / 469

页数：4

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