Vol. 8, Issue 3 (2020)
Physico-chemical and sensory properties of HTST Pasteurized milk fortified with casein hydrolysate-iron complex
Author(s): Sachin Makwana, Rajesh Kumar Bajaj, Priti Saha, Devbrat and Bimlesh Mann
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<0.05) higher in FeSO4 fortified milk and the Colour profile of BCH-Iron complex fortified milk was significantly (P<0.05) different then control and FeSO4 fortified HTST pasteurized milk.
DOI: 10.22271/chemi.2020.v8.i3g.9272
Pages: 579-584 | 531 Views 68 Downloads
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How to cite this article:
Sachin Makwana, Rajesh Kumar Bajaj, Priti Saha, Devbrat, Bimlesh Mann. Physico-chemical and sensory properties of HTST Pasteurized milk fortified with casein hydrolysate-iron complex. Int J Chem Stud 2020;8(3):579-584. DOI: 10.22271/chemi.2020.v8.i3g.9272
