Study of the physiochemical and sensory properties of milk protein gel manufactured by adding phosphate salts
Keywords:
physiochemical properties, milk protein gel, phosphate saltsAbstract
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.
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