Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation on Physico-Chemical Properties

Table 1

Physicochemical characteristics of milk samples.

	pH	Fat*	TS*	TN*	NPN*	CN*	PR*	Ash*	Ca*	P*
Full-fat milk	6.55 ± 0.01^a	32.13 ± 1.26^b	118.55 ± 5.41^b	33.39 ± 0.05^b	1.44 ± 0.05^a	23.39 ± 0.05^a	31.95 ± 0.05^b	7.26 ± 0.37^a	1.19 ± 0.02^a	0.738 ± 0.07^a
Low-fat milk	6.53 ± 0.06^a	15.22 ± 1.76^a	101.08 ± 1.30^a	31.66 ± 1.76^a	1.60 ± 0.00 ^b	21.95 ± 1.78 ^a	30.06 ± 0.00^a	6.92 ± 0.48^a	1.24 ± 0.06^b	0.823 ± 0.18^a
Milk-olive oil emulsion	6.56 ± 0.01^a	15.65 ± 0.23^a	95.03 ± 1.44^a	32.72 ± 0.09^ab	1.63 ± 0.05^b	22.85 ± 0.04^a	31.09 ± 0.05^ab	8.35 ± 0.29^b	1.09 ± 0.02^c	0.795 ± 0.04^a

∗(g/L). TS: total solids. TN: total nitrogen. NPN: nonprotein nitrogen. CN: casein. PR: protein. Ca: calcium. P: phosphorous.
Means ± standard deviation (SD) of three separate determinations. Values sharing same small letter (a-b-c) within a column are not significantly different by Duncan’s multiple-range test (𝑃<0.05).