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Effect of some salt additives on the rennet coagulation of buffalo milk



Effect of some salt additives on the rennet coagulation of buffalo milk



Polish Journal of Food & Nutrition Sciences 3(4): 87-93



The effect of citrate and phosphate salts on the clotting time (CT) and curd firmness (K20) of buffalo milk was studied using a thromboelastograph. The addition of increasing concentration (0.5-1.5 g/L) of mono sodium citrate to buffalo milk decreased the pH, CT and K20, while the opposite trend was found when trisodium citrate was added. In both cases, the whey Ca increased with the increase in added citrate. A close relation was found between pH and CT and K20. Buffalo milk with added phosphate behaved differently. It seems that factors other than pH were responsible for the observed effect of added phosphates on CT and K20 of buffalo milk.

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Accession: 002604713

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