INFLUENCE OF SODIUM PHOSPHATE ON THE HEAT STABILITY OF BUFFALO MILK AND ITS CONCENTRATE

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Abstract
The influence of three different concentrations, 0.05%, 0.10% and 0.15% of monobasic sodium phosphate on the heat stability (at 130.degree. C) and pH of buffalo milk and its 2:1 concentrate was determined. It was observed that sodium phosphate caused a considerable increase in the heat stability, determined as heat coagulation time (HCT) of concentrated buffalo milk. The optimum concentration of sodium phosphate for imparting maximum stability to the concentrate was different for different samples. However, with the addition of an appropriate concentration of sodium phosphate it was possible to manufacture evaporated milk up to 36% total solids. Depending on the HCT/pH profile, some of the samples of fluid (unconcentrated) milk were stabilized while the others were destabilized due to the addition of sodium phosphate. Addition of monobasic sodium phosphate caused a decrease in the pH of fluid milk and its concentrate.