EFFECT OF KIWI FRUIT IN MILK COAGULATION: A MINI-REVIEW

EFFECT OF KIWI FRUIT IN MILK COAGULATION: A MINI-REVIEW

Registration ID: IJNRD_181139

Published ID: IJNRD2205025

DOI: Click Here to Get

Dr. Shubhangi Nigam , Radhika Bhatia , Siddharth Singh , Mayur Kant Singh

Kiwi, milk, coagulation, clotting

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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"EFFECT OF KIWI FRUIT IN MILK COAGULATION: A MINI-REVIEW", IJNRD - INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT (www.IJNRD.org), ISSN:2456-4184, Vol.7, Issue 5, page no.248-254, May-2022, Available :https://ijnrd.org/papers/IJNRD2205025.pdf

Volume 7 Issue 5, May-2022

Pages : 248-254

Paper Reg. ID: IJNRD_181139

Published Paper Id: IJNRD2205025

Downloads: 000121175

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

Journal Name: INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT(IJNRD)

ISSN: 2456-4184 | IMPACT FACTOR: 8.76 Calculated By Google Scholar | ESTD YEAR: 2016

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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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