Influence of heat treatment and calcium sequestering salts on in vitro protein digestion in blends of skimmed buffalo and bovine milk

Influence of heat treatment and calcium sequestering salts on in vitro protein digestion in blends of skimmed buffalo and bovine milk

This study investigated the impact of the addition of 5 mM trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) and heat treatment (85 or 95 °C for 5 min) on the in vitro gastrointestinal digestibility of proteins in blends (0:100, 25:75, 50:50, 75:25, 100:0) of skimmed buffalo and bovine m...

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Bibliographic Details
Main Authors: Carolyn T. Mejares, Thom Huppertz, Jayani Chandrapala
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry Advances
Subjects:
Buffalo milk
Milk mixture
Heat treatment
In vitro digestion
Calcium sequestering salt
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X24001758

Internet

http://www.sciencedirect.com/science/article/pii/S2772753X24001758

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