Neutral pH nonfat dry milk beverages with turbidity reduced by sodium hexametaphosphate: Physical and sensory properties during storage

There has been ascending demand on beverages enriched with dairy proteins. Calcium chelators can improve transparency and stability of nonfat dry milk (NFDM) resulting from dissociation casein micelles. In this study, vanilla-flavored model 5% or 10% w/w NFDM were manufactured without 0.43% sodium hexametaphosphate (SHMP), physical properties studied during 70-day storage at 4 °C room temperature (RT), sensory evaluated °C. SHMP resulted in decreased turbidity, particle diameter, zeta-potential magnitude. The turbidity was stable but increased 161 to 315 NTU 333 818 NTU, respectively, for after RT. insignificant significant increase viscosity beverage, respectively. beverage also developed into a gel RT remained fluidic Descriptive analysis suggested that soapy flavor salty taste decreasing vanilla milky flavors refrigerated storage. Findings the present study suggest may be used reduce based NFDM.