According to all aforementioned, it could be concluded:
The pH value of untreated milk samples decreased faster than pH value of
heat treated samples at acidification temperature of 25ºC.
82 S. Fetahagić et al.
During the first 60 min of acidification, pH value was faster decreased when
acidification temperature was increased. After 60 min of acidification, heattreated
milk samples had higher pH value than untreated samples, regardless of
dry matter content.
Between 60 and 120 min of acidification, pH value of heat-treated samples
decreased faster than pH of untreated samples, which indicates a smaller buffer
capacity of heat-treated milk under these acidification conditions (between 60 and
120 min).
The increase of acidification temperature from 25ºC to 35ºC had a greater
influence on the rate of pH decrease than increase from 35ºC to 45ºC did.
Untreated milk samples A and C had similar pH values after 60 min of
acidification in spite of the applied acidification temperature. However, decreases
of pH value in heat-treated milk depend on GDL concentration, acidification
temperature and applied heat treatment.
Milk samples B heat-treated at 95ºC/10 min had irregular decrease of pH
during acidification, particularly at 25ºC. The increase of acidification
temperature to 35ºC or 45ºC improved the pattern of pH reduction.
Untreated milk samples B had the highest final pH value in spite of the
applied acidification temperature and used GDL concentration.
A milk sample standardized with demineralized whey powder (milk C) that
coagulated at 35ºC or 45ºC had a lower final pH value than milk samples A. At
the acidification temperature of 25ºC modified casein:whey protein ratio did not
influence final pH value in investigated samples.
According to all aforementioned, it could be concluded:The pH value of untreated milk samples decreased faster than pH value ofheat treated samples at acidification temperature of 25ºC. 82 S. Fetahagić et al.During the first 60 min of acidification, pH value was faster decreased whenacidification temperature was increased. After 60 min of acidification, heattreatedmilk samples had higher pH value than untreated samples, regardless ofdry matter content.Between 60 and 120 min of acidification, pH value of heat-treated samplesdecreased faster than pH of untreated samples, which indicates a smaller buffercapacity of heat-treated milk under these acidification conditions (between 60 and120 min).The increase of acidification temperature from 25ºC to 35ºC had a greaterinfluence on the rate of pH decrease than increase from 35ºC to 45ºC did.Untreated milk samples A and C had similar pH values after 60 min ofacidification in spite of the applied acidification temperature. However, decreasesof pH value in heat-treated milk depend on GDL concentration, acidificationtemperature and applied heat treatment.Milk samples B heat-treated at 95ºC/10 min had irregular decrease of pHduring acidification, particularly at 25ºC. The increase of acidificationtemperature to 35ºC or 45ºC improved the pattern of pH reduction.Untreated milk samples B had the highest final pH value in spite of theยูใช้อุณหภูมิและความเข้มข้นของ GDL ใช้ตัวอย่างนมมาตรฐาน demineralized หางนมผง (นม C) ที่coagulated ที่ 35ºC หรือ 45ºC มีค่า pH สุดท้ายต่ำกว่านมตัวอย่างที่อ.อุณหภูมิยู 25ºC ปรับเปลี่ยนเคซีน: เวย์โปรตีนในอัตราส่วนไม่มีผลต่อค่า pH สุดท้ายในตัวอย่างที่ตรวจสอบ
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