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 |