Abstract
The influence of added sodium citrate (0.05%, 0.10% and 0.15%) on the heat stability (at 130°C) of buffalo milk and its 2:1 concentrate was determined. It was observed that added citrate caused a decrease in the heat stability of buffalo milk and its concentrate which was statistically significant and progressive as the concentration of citrate was increased. The decrease in the heat stability of buffalo milk and its concentrate due to the addition of citrate may be attributed to an increase in pH to a level of minimum stability. However, with an optimum adjustment in the pH, sodium citrate may be used for the stabilization of buffalo milk and its concentrate. It was also observed that, in all samples of buffalo milk, the normal pH was on the alkaline side of the pH of maximum heat stability.
Published Version
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