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Abstract To eradicate Zn deficiency, milk was fortified with 22.5 ppm Zn as Zn acetate based on sensory and physicochemical evaluation. The pH, acidity, viscosity, rennet coagulation time and alcohol stability… Click to show full abstract
Abstract To eradicate Zn deficiency, milk was fortified with 22.5 ppm Zn as Zn acetate based on sensory and physicochemical evaluation. The pH, acidity, viscosity, rennet coagulation time and alcohol stability of milk were not significantly affected (p > 0.05) upon fortification with Zn. The fortification decreased the milk current flow and increased the impedance significantly. FTIR analysis showed that Zn fortification decreased transmittance between 3500 and 3000 cm−1 indicating decreased hydrogen bonding. The peaks that disappeared suggested that Zn hindered C-H and C=O stretching. Zn affected the milk system; however these changes were on the micro level and did not significantly (p > 0.05) affect the stability of the milk system.
Journal Title: Food bioscience
Year Published: 2018
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