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Tag: Milk coagulation

Explore our comprehensive collection of health articles in this category.

Factors That Lower the Heat Stability of Milk

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5 min read
Over 90% of milk's heat stability is determined by the casein fraction of its proteins, making its composition a primary determinant of processing outcomes. Factors that lower the heat stability of milk can cause coagulation or gelling during high-temperature treatments like pasteurization or sterilization.

How is Paneer High in Protein? Explaining the Dairy Concentration Process

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4 min read
A 100-gram serving of paneer contains approximately 18 to 20 grams of high-quality, complete protein, making it an excellent source for vegetarians and fitness enthusiasts alike. This remarkable protein density is a direct result of the paneer-making process, which separates and concentrates milk solids into a firm, nutrient-rich block.