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Table 3 Physico-chemical characteristics of enriched and toned milks

From: Production of whey protein hydrolyzates and its incorporation into milk

Attributes (%) Samples
Toned milk Enriched milk
Moisture 87.96 ± 1.05 87.32 ± 1.20
Protein 3.46 ± 0.11 4.70 ± 0.14
Ash 0.770 ± 0.014 0.775 ± 0.007
Fat 3.1 ± 0.07 3.0 ± 0.07
Lactose (by difference) 4.71 ± 0.06 4.20 ± 0.05
Acidity 0.15 ± 0.01 0.16 ± 0.01
pH 6.45 ± 0.05 6.64 ± 0.04
Viscosity (centipoises) 1.787 ± 0.003 2.146 ± 0.006
Rate of creaming (%) 90.9 ± 2.50 60.6 ± 1.80
  1. Results expressed as Mean ± S.D; n = 3