Abstract
The influence of adding 5 mm trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) and heat treatment (85 °C or 95 °C for 5 min) on the acid gelation properties of blends of skim buffalo and bovine milk (0:100, 25:75, 50:50, 75:25, 100:0) was investigated. Significant increases in gelation pH, final G′ values, firmness, and water-holding capacity of gels were observed with increasing proportion of buffalo skim milk and with higher heating temperature. Differences in gel firmness were linked to gel microstructure, where milk blends containing higher proportion of buffalo skim milk formed gels with denser protein network clusters. The addition of TSC or DSHP reduced the gelation pH, final G′ values and gel firmness, but increased gel water-holding capacity. These results provide a better understanding of acid gelation of buffalo and bovine milk blends which will subsequently promote the potential of using milk mixtures in modulating the gel texture.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
