Table 2.
Effect of activation of TGase and GdL on pH of processed skim milk.
a-c
Means with different superscripts within the same column are significantly different (
p
<0.05)
Treatment
pH
No treat
TGase treated
TGase/GdL treated
Con
6.69±0.02
c†
6.66±0.02
b
5.66±0.01
c
AF
6.67±0.01
c
6.64±0.02
b
5.68±0.01
bc
HP
6.77±0.02
b
6.74±0.01
a
5.72±0.01
a
PSF
6.80±0.02
a
6.76±0.02
a
5.69±0.02
b
HPST
6.75±0.02
b
6.75±0.01
a
5.69±0.01
b