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- W2056574990 abstract "The protein content of skim milk was adjusted to values in the range 3.44–2.1% (ww) by the addition of permeates obtained by ultrafiltration (UF) of skim milk (SMP), sweet whey (SWP) or acid whey produced by direct acidification of skim milk to pH 4.6 (AWP) or by fermenting skim milk to pH 4.7 with lactic acid bacteria (FWP). Addition of increasing amounts of SMP or SWP to skim milk caused the freezing point (FP) to increase progressively, but adding AWP or FWP had the opposite effect. Standardizing skim milk with appropriate ratios of UF permeates [AWP/SMP (4060%), AWP/SWP (6040%), FWP/SMP (4060%) or FWP/SWP (5050%)] caused negligible changes in the FP, thus reducing the possibility that such milk would be considered as adulterated or otherwise abnormal. Triangle sensory tests demonstrated that skim milk standardized with SMP or SWP to >2.4% (ww) protein or AWP to >2.8% (w/w) protein was indistinguishable from normal skim milk, suggesting that these types of permeates would be suitable for industrial standardization. The use of AWP in combination with SMP or SWP (where the FP did not change) appeared also to be suitable for protein standardization. The sensory quality of milk standardized with FWP or a FWP/SMP combination (where the FP did not change) was unsatisfactory; even at 3.2% (w/w) protein or 3.0% (w/w) protein, respectively, protein-standardized milk had an unacceptably strong off-flavour." @default.
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- W2056574990 date "1996-06-01" @default.
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- W2056574990 title "Freezing point and sensory quality of skim milk as affected by addition of ultrafiltration permeates for protein standardization" @default.
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- W2056574990 doi "https://doi.org/10.1016/0958-6946(95)00062-3" @default.
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