Impact of developed acidity in milk and subsequent neutralization on changes in physico-chemical properties and oxidative stability of khoa

被引：0
|
作者：
Choudhary, Sonika [1 ]
Arora, Sumit [2 ]
Kumari, Anuradha [2 ]
Narwal, Vikrant [2 ]
Sharma, Vivek [2 ]
机构：
[1] Natl Dairy Dev Board, Dairy Serv, Qual Assurance & Prod Dev, Delhi, India
[2] Natl Dairy Res Inst, ICAR, Div Dairy Chem, Karnal, Haryana, India
来源：
INDIAN JOURNAL OF DAIRY SCIENCE | 2016年 / 69卷 / 06期
关键词：
Acidification; maillard reaction; buffalo milk; colour; fatty acid;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
Khoa is a heat-desiccated milk product prepared by continuous heating, stirring and scrapping in an open pan. Effect of developed acidity and subsequent neutralization on physicochemical attributes and oxidative stability of khoa were evaluated. Results indicated that development of acidity and subsequent neutralization of milk resulted in significant changes (p<0.05) in colour, tyrosine value, lactulose, HMF, furosine, induction period, FFA content and peroxide value. However, Fatty acid profile and mineral composition of khoa were not much affected by acidity and neutralization except butyric acid and sodium content.
引用
收藏
页码：665 / 675
页数：11
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