The influence of GDL concentration on milk pH change during acid coagulation

PKB IMLEK, Padinska Skela, Belgrade (1)
Department of Food Technology and Biochemistry, Faculty of Agriculture, Belgrade-Zemun (2,3,4)


Skim milk powder was reconstituted to obtain milk A (with 8.01% TS). Milk A was standardized with 3% of skim milk powder and 3% of demineralized whey powder (DWP), respectively, to obtain milk B (with 11.15% TS) and milk C (with 11.10% TS). Milk samples were heat treated at 85ºC/10 min, 90ºC/10 min and 95ºC/10 min, respectively. Untreated milk was used as control.

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