Coagulating enzyme improves appearance of skim milk

From: Emerging Food R&D Report | Date: October 1, 1995 | Copyright information

As you may know, the process of separating milk to yield skim milk and cream results in the loss of most of the perceived texture or viscosity associated with whole milk. Skim milk has a watery mouthfeel for many consumers due to the absence of milkfat in the fluid.

Moreover, the weak flavor and watery color of skim milk isn't appealing to the taste buds of many. Optimizing the appearance of skim milk could help sales of the product.

Investigators at Utah State University (Department of Nutrition and Food Sciences, Logan, UT 84322) are using the coagulating enzyme chymosin to ...

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