acid coagulation
The influence of applied heat treatments on whey protein denaturation
PKB IMLEK, Padinska Skela, Belgrade (1)
Department of Food Technology and Biochemistry, Faculty of Agriculture,Belgrade-Zemum (2,3,4)
Reconstituted skim milk with 8.01% DM was standardized with 3% skim milk powder and with 3% demineralized whey powder (DWP), respectively. Gained milk samples are named as 8%, 11% and 8%+3%DWP. All samples were heat treated at 85ºC/10 min, 90ºC/10 min and 95ºC/10 min, respectively. Untreated milk was used as control. Milk samples were coagulated by glucono-d-lactone (GDL) at the temperature of 45ºC until pH 4.60 was reached.
The influence of different heat treatments on the content and distribution of nitrogen matter from milk to sera obtained by aced coagulation of milk with glucono-δ-lactone (GDL)
PKB IMLEK, Padinska Skela, Belgrade (1)
Department of Food Techology and Biochemistry, Faculty of Agriculture, Belgrad-Zemun (2,3,4)
Skim milk with 9.15% DM was heat treated at 85°C/10 min, 90°C/10 min and 95°C/10 min, respectively. Untreated milk was used as control. Milk samples were coagulated by glucono-δ-lactone (GDL) at the temperature of 45°C until pH 4.60 was reached. Untreated milk had the longest time of acidification. Nitrogen matter content in sera obtained from untreated milk was 79.40 mg%.
