Abstract
Addition of freeze-dried extracts of green or black tea or commercial samples of cocoa and instant coffee at concentrations of 0.4 or 0.8 g 100 mL-1 increased the heat stability of skimmed milk at 140°C, especially in the pH range of the minimum (pH 6.8–7.1), increased the rennet coagulation time of skimmed milk, especially that of reconstituted low-heat milk powder not supplemented with CaCl2 and slightly increased the alcohol stability of skimmed milk in the pH range 6.1–7.1. Chelation of Ca2+ does not appear to be the exclusive mechanism involved, at least in the case of heat stability. All extracts contain a high concentration of polyphenols and related compounds, which are highly reactive and may be responsible for enchanced casein micellar stability.
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