Study of the physiochemical and sensory properties of milk protein gel manufactured by adding phosphate salts

The structural and sensory properties of milk gel with added phosphate salt (di triple) were studied at a concentration (10.12.5.15.20) mM. Sensory studies showed that the gels acceptable 12.5 mM, which gave better properties. Induced by calcium prepared heating skim adding 13.5 mm M chloride temperature 75 m to 95 diphosphate salts trisulfate. Spontaneous whey exudation decreased, strength water holding capacity increased during storage 5 ° C for 14 days. Adding sugar flavours did not affect formation but their scores.