Open Access
Table 1.
Composition and characteristics of the protein fat simulator
Indicator | Value |
---|---|
Taste and aroma | Pure, milky, with light nutty aroma |
Appearance, consistency | Thick, opaque, homogenous liquid |
Color | White |
Mass fraction of dry solids, % | 14.4–14.5 |
Mass fraction of protein, % | 7.6–7.7 |
Mass fraction of fat, % | 0.06–0.07 |
Mass fraction of lactose, % | 4.5–4.6 |
Lactic acid, % | 0.35–0.39 |
Mass fraction of calcium, mg % | 127–133 |
Titratable acidity, ºT | 21–22 |
Viscosity, mPa·c | 12.5–13.2 |
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