2017
DOI: 10.5296/jfs.v7i1.12081
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Preliminary Study on the Role of Ionic Calcium in Gelation and Proteolysis of UHT Milk

Abstract: A study was conducted to determine the influence of ionic calcium on gelation and proteolysis in milk. Raw milk was heated to 142 °C for 2s followed by cooling to 5 °C to make UHT milk. Two sequestering agents, Trisodium citrate (TSC) and Sodium hexametaphosphate (SHMP) were added at 0.04 -0.08% (w/v) to the processed UHT milk to reduce the ionic calcium levels. Proteolysis and gelation were induced by addition of trypsin (248 BAEE units), 0.03% (v/v) chymosin and 10 6 cfu/mL Pseudomonas fluorescens NCIMB 7020… Show more

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