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Physico-chemical and sensory properties of HTST Pasteurized milk fortified with casein hydrolysate-iron complex
International Journal of Chemical Studies · 2020 · Vol. 8(3) · pp. 579–584
Sachin Amitkumar Makwana✉(National Dairy Research Institute)Rajesh Bajaj(National Dairy Research Institute)Priti Saha(National Dairy Research Institute)DevbratBimlesh Mann(National Dairy Research Institute)
Abstract
This study investigated the effect of Buffalo Casein Hydrolysate-Iron complex (BCH-Iron) on fortification in milk. The high temperature sort time (HTST) pasteurized milk was fortified with 30 ppm iron using BCH-Iron complex (1.4 mg Fe/ml). The effect on physicochemical and sensory properties of HTST pasteurized milk was evaluated for 7 days. During storage non-significant (p>0.05) difference in sensory properties of BCH-Iron complex fortified milk observed compare to control. TBA value were significantly (P
Protein Hydrolysis and Bioactive PeptidesProteins in Food SystemsIron Metabolism and DisordersPasteurizationFood scienceChemistryHydrolysateCaseinFortificationBiochemistryHydrolysis
Funding
- Indian Council of Agricultural Research
Citations
0
FWCI
0.00
field-weighted impact
References
19
Percentile
5%
vs. same field & year
References
Official Methods of Analysis of AOAC International
Medical Entomology and Zoology · 2006 · 10,720 citations
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