Study of the physiochemical and sensory properties of milk protein gel manufactured by adding phosphate salts

Abstract

The structural and sensory properties of milk gel with added phosphate salt (di and triple) were studied at a concentration of (10.12.5.15.20) mM. Sensory studies showed that the gels were acceptable at a salt concentration of 12.5 mM, which gave the gel better properties. Induced by calcium prepared by heating skim milk by adding 13.5 mm M of calcium chloride at a temperature of 75 m to 95 m of diphosphate salts of phosphate trisulfate. Spontaneous whey exudation decreased, gel strength and water holding capacity increased during storage at 5 ° C for 14 days. Adding sugar and flavours did not affect formation of the gels but increased their sensory scores.