Effect of fat content on sensory and physico‐chemical properties of laboratory‐pasteurised calcium‐ and vitamin D‐fortified mixture of cow and buffalo milk

The influence of milk fat on physico‐chemical properties of calcium and vitamin D‐fortified milk was investigated. Sensory scores, curd tension, viscosity, rennet coagulation time and TBA value increased with the increase in fat content. Calcium and vitamin D fortification had no effect on sensory s...

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Bibliographic Details
Published in:International journal of dairy technology 2015-02, Vol.68 (1), p.135-143
Main Authors: Kaushik, Ravinder, Sachdeva, Bhawana, Arora, Sumit, Gupta, Chitra
Format: Article
Language:English
Subjects:
alcohols
buffalo milk
calcium
calcium phosphates
citrates
coagulation
cows
Dairy industry
Double-toned milk
lipid content
Milk
milk fat
Pasteurization
physicochemical properties
rennet
Skim milk
Studies
TBA value
Toned milk
Viscosity
Vitamin D
Whole milk
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Summary:The influence of milk fat on physico‐chemical properties of calcium and vitamin D‐fortified milk was investigated. Sensory scores, curd tension, viscosity, rennet coagulation time and TBA value increased with the increase in fat content. Calcium and vitamin D fortification had no effect on sensory scores, whereas a significant increase was observed in curd tension and viscosity. The TBA value of fortified milk was significantly lower than that of the unfortified milk. The rennet coagulation time of milk increased significantly with addition of calcium phosphate, whereas calcium citrate fortification had no significant effect. All milk samples were stable to alcohol.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12166