Table 2: Effect of various concentrations of β-CD on main constituents and density of raw and homogenized milk.

Milkβ-CD (%)Fat
(g/100 g) SEM
Protein
(g/100 g) SEM
SNF (g/100 g)
SEM
Lactose (g/100 g)
SEM
Density
(g/100 mL) SEM
Ash
(g/100 g) SEM

Raw03.133 ± 0,0023.1633 ± 0,0118.633 ± 0.0194.751 ± 0.081.0313 ± 0.0030.714 ± 0.008
0.53.111 ± 0,0023.1025 ± 0,0158.564 ± 0.034.733 ± 0.061.0311 ± 0.0030.711 ± 0.008
13.0908 ± 0,023.075 ± 0,0168.535 ± 0.034.724 ± 0.051.0309 ± 0.0030.711 ± 0.011
1.53.0663 ± 0,0032.9696 ± 0,0148.424 ± 0.044.711 ± 0.021.0306 ± 0.0040.713 ± 0.013

Homogenized03.131 ± 0,0023.1633 ± 0,0118.633 ± 0.0194.751 ± 0.081.0313 ± 0.0030.714 ± 0.008
0.52.993 ± 0,0013.0575 ± 0,0168.436 ± 0.044.662 ± 0.041.0285 ± 0.0030.709 ± 0.008
12.882 ± 0,0033.0271 ± 0,0158.406 ± 0.044.643 ± 0.041.0283 ± 0.0070.712 ± 0.011
1.52.805 ± 0,0062.9475 ± 0,0148.319 ± 0.054.642 ± 0.081.0280 ± 0.0030.713 ± 0.013