Table 5.

pH and acidity of pressurized reconstituted micellar casein concentrate during storage at 10 °C [51].

Sample	Pressure (MPa)	Time	pH	Acidity (g Lactic acid/L)
4% Reconstituted MCC	Control	Day 0	7.12 ± 0.02	0.37 ± 0.01
	300		7.12 ± 0.02	0.37 ± 0.01
	450		7.21 ± 0.12	0.49 ± 0.07
	600		6.93 ± 0.05	0.64 ± 0.02
	Control	Day 7	7.15 ± 0.01	0.44 ± 0.07
	300		6.83 ± 0.02	0.66 ± 0.06
	450		7.15 ± 0.02	0.57 ± 0.04
	600		6.86 ± 0.03	0.57 ± 0.02
8% Reconstituted MCC	Control	Day 0	7.06 ± 0.00	0.82 ± 0.04
	300		7.25 ± 0.02	0.80 ± 0.03
	450		7.01 ± 0.01	1.07 ± 0.02
	600		6.75 ± 0.03	1.21 ± 0.06
	Control	Day 7	6.96 ± 0.10	1.12 ± 0.06
	300		6.71 ± 0.02	1.01 ± 0.13
	450		7.01 ± 0.07	0.97 ± 0.24
	600		6.77 ± 0.00	1.34 ± 0.26