Physicochemical, sensorial and rheological characterisation of whole‐fat or low‐fat milk jams as influenced by calcium chloride, sodium bicarbonate and sucrose content

Summary Rheological properties of sixteen milk jam treatments produced from commercial full‐fat (3 g/100 g) and skimmed (0.15 g/100 g) cow milk by the addition of sucrose, sodium bicarbonate and CaCl2 were examined. pH, titratable acidity, total solids and ash contents in the milk jam samples ranged...

Full description

Saved in:
Bibliographic Details
Published in:International journal of food science & technology 2021-09, Vol.56 (9), p.4455-4464
Main Authors: Sulejmani, Erhan I., Boran, Osman S., Coşkun, Aysegul, Hayaloglu, Ali A.
Format: Article
Language:English
Subjects:
Acidity
Animal fat
Ashes
CaCl2
Calcium chloride
Confectionery
Cow's milk
dulce de leche
Milk
milk jam
pH effects
Rheological properties
Rheology
Sodium
Sodium bicarbonate
Sucrose
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Summary Rheological properties of sixteen milk jam treatments produced from commercial full‐fat (3 g/100 g) and skimmed (0.15 g/100 g) cow milk by the addition of sucrose, sodium bicarbonate and CaCl2 were examined. pH, titratable acidity, total solids and ash contents in the milk jam samples ranged from 6.2 to 6.8, 1.3 to 3.3 g/100 g, 56.7 to 70.5 g/100 g and 1.7 to 3 g/100 g, respectively, with a significant variability (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15239