Table 1.
Chemical composition* of skim milk, UF retentates and dahi prepared with different treatments
| Components | TS (%) | Fat (%) | Protein (%) | Lactose (%) | Ash (%) | T.A. (% LA) | pH |
|---|---|---|---|---|---|---|---|
| Skim milk* | 9.98 ± 0.08 | 0.26 ± 0.03 | 3.80 ± 0.02 | 5.11 ± 0.04 | 0.79 ± 0.01 | 0.13 ± 0.004 | 6.65 ± 0.01 |
| UF retentate | |||||||
| 1.28 fold UF retentate | 10.99c ± 0.04 | 0.29b ± 0.04 | 4.78 ± 0.04 | 5.04a ± 0.04 | 0.87c ± 0.01 | 0.13b ± 0.00 | 6.67c ± 0.01 |
| 1.55 fold UF retentate | 12.07b ± 0.13 | 0.37b ± 0.05 | 5.78b ± 0.09 | 4.97b ± 0.03 | 0.95b ± 0.01 | 0.13ab ± 0.01 | 6.71b ± 0.00 |
| 3.87 fold UF retentate | 22.17a ± 0.35 | 0.97a ± 0.18 | 14.21a ± 0 0.38 | 4.48c ± 0.04 | 2.20a ± 0.02 | 0.14a ± 0.01 | 6.83a ± 0.01 |
| Standardized milk samples | |||||||
| UF0 | 13.75ns ± 0.03 | 3.06ns ± 0.00 | 4.25e ± 0.02 | 5.64a ± 0.04 | 0.85d ± 0.00 | 0.75ab ± 0.00 | 4.71ab ± 0.01 |
| UF1 | 13.79ns ± 0.01 | 3.07ns ± 0.00 | 4.83c ± 0.02 | 5.09c ± 0.05 | 0.88c ± 0.01 | 0.75a ± 0.00 | 4.71b ± 0.01 |
| UF2 | 13.8 ns ± 0.04 | 3.03ns ± 0.00 | 4.58d ± 0.01 | 5.28b ± 0.04 | 0.95a ± 0.01 | 0.74b ± 0.00 | 4.73a ± 0.00 |
| UF3 | 13.77ns ± 0.01 | 3.08ns ± 0.00 | 5.02a ± 0.02 | 4.85d ± 0.03 | 0.91b ± 0.01 | 0.75ab ± 0.00 | 4.72ab ± 0.00 |
| UF4 | 13.74ns ± 0.01 | 3.07ns ± 0.00 | 4.88b ± 0.01 | 4.89d ± 0.01 | 0.96a ± 0.02 | 0.75ab ± 0.00 | 4.73a ± 0.00 |
*Mean value of 3 trials ± S.E.; ns = non-significant at (p < 0.05), values for a particular column followed by different letters differ significantly (p < 0.05)