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Influence of sodium citrate on the heat stability of buffalo milk and its concentrate

✍ Scribed by J.S. Sindhu; M. Tayal

Publisher
Elsevier Science
Year
1984
Tongue
English
Weight
256 KB
Volume
15
Category
Article
ISSN
0308-8146

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## Abstract Bing cherries were coated with sodium caseinate‐ or milk protein concentrate‐based edible coatings. Besides the proteins (100 g kg^βˆ’1^), the coating formulations also included glycerol (about 300 g kg^βˆ’1^ protein) and either beeswax or a stearic–palmitic acid blend at a concentration of