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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