Influence of Calcium-Sequestering Salts on Heat-Induced Changes in Blends of Skimmed Buffalo and Bovine Milk.

Foods · 2023 · PMC10253084 · PMID 37297505

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an increasing trendno p-value reported

Similar to the control (no CSS addition), an increasing trend in zeta potential (more negative) was observed with heating CSS-added milk.

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a decreasing trendno p-value reported

This is in contrast to heat-induced changes in particle size, where a decreasing trend was observed in all DSHP-added milk samples and TSC-added bovine skim milk, 25:75, and 50:50 buffalo:bovine milk blends heated at 85 °C and 95 °C.

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