Paper Title
EFFECT OF KIWI FRUIT IN MILK COAGULATION: A MINI-REVIEW
Article Identifiers
Authors
Dr. Shubhangi Nigam , Radhika Bhatia , Siddharth Singh , Mayur Kant Singh
Keywords
Kiwi, milk, coagulation, clotting
Abstract
It is well known that acids are used for the coagulation of milk. In the past few years, many kinds of research have been conducted to determine the effects of kiwi fruit on milk coagulation. Kiwi contains the clotting enzyme actinidin which exhibits a high level of milk clotting activity. Some parameters such as moisture, and yield decreased with coagulation however, protein and fat content increased slightly by 2-3% and parameters like ash and pH have shown no change after the coagulation of kiwi. The citric acid present in the kiwi fruit produces milk products with the most desirable characteristics and displays chymosin-like properties.
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How To Cite (APA)
Dr. Shubhangi Nigam, Radhika Bhatia, Siddharth Singh, & Mayur Kant Singh (May-2022). EFFECT OF KIWI FRUIT IN MILK COAGULATION: A MINI-REVIEW. INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT, 7(5), 248-254. https://ijnrd.org/papers/IJNRD2205025.pdf
Issue
Volume 7 Issue 5, May-2022
Pages : 248-254
Other Publication Details
Paper Reg. ID: IJNRD_181139
Published Paper Id: IJNRD2205025
Downloads: 000121984
Research Area: Engineering
Country: Jhansi, Uttar Pradesh, India
Published Paper PDF: https://ijnrd.org/papers/IJNRD2205025.pdf
Published Paper URL: https://ijnrd.org/viewpaperforall?paper=IJNRD2205025
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Journal Name: INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT(IJNRD)
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This work is licensed under a Creative Commons Attribution 4.0 International License and The Open Definition
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