Physical and Chemical Characteristics of Cow's Milk Extended With Soymilk
Cow's milk products, nonfat dry milk or fresh skim milk, and specially prepared soymilk were separately standardized at 3.0% protein. Blends of cow's milk with 0-100% soymilk were made. Lipids with or without emulsifier and/or salts (all at 0.01M) of CaCl(,2); Na(,2)HPO(,4); CaCl(,2) with Na(,2)HPO(,4), and Ca(,3)(PO(,4))(,2) were used. The Na(,2)HPO(,4) and Ca(,3)(PO(,4))(,2) products were pasteurized at 80(DEGREES)C, or were Agitort sterilized at 121(DEGREES)C for 8 min. Samples were stored at 4 and 40(DEGREES)C for 0 to 60 days and pH, viscosity, solubility index, solids and nitrogen dispersibility index observations were made.
Agriculture, Food Science and Technology
University of Illinois - Urbana-Champaign
Networked Digital Library of Theses and Dissertations
University of Illinois at Urbana-Champaign