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SOME PROPERTIES OF SOURED AND DE‐ACIDIFIED BUFFALO'S MILK – MINERAL COMPOSITION
Author(s) -
MATHUR O. N.,
SUJATHA B.
Publication year - 1986
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1986.tb00004.x
Subject(s) - rennet , chemistry , food science , composition (language) , calcium , phosphate , magnesium , casein , biochemistry , organic chemistry , philosophy , linguistics
The influence of passing electric current in the acidic buffalo milk with a view to explore the possibility of retaining and utilizing such milk for the manufacture of dairy products was studied. Twelve trials were conducted on de‐acidification of milk and the quality of milk was judged by the Heat Coagulation time and the concentration of major minerals, namely, calcium, magnesium, phosphate and citrate in normal buffalo milk, its rennet whey, acidic milk whey and the de‐acidified milk whey. The average HCT for normal milk, acidic milk and de‐acidic milk was 42.66 ± 1.40, 2.74 ± 0.03, 44.41 ± 1.78 min, respectively. The average pH of these milks were 6.72 ± 0.19, 6.21 ± 0.02 and 6.77 ± 0.03, respectively. The soluble calcium, in different types of whey obtained from whole milk, acidic milk and de‐acidified milk were 24.03%, 33.11% and 21.37%, respectively. Similarly, magnesium contents were 56.78%, 66.58% and 56.61% and the phosphate contents were 43.87%, 60.74% and 42.24%; and citrate 67.93%, 81.48% and 62.16%.