Physicochemical properties of skim milk powder dispersions after acidification to pH 2.4–3.0 and heating

Application of skim milk powder (SMP) in acidified beverages is limited due to precipitation and sedimentation of caseins. In this study, 5% w/v SMP dispersion was acidified to pH 2.4–3.0 using citric acid and heated at different conditions. Lowering pH resulted in dissolution of colloidal calcium phosphate from casein micelles, corresponding to lowered turbidity and reduced hydrodynamic diameter of dispersions. When heated for 10 min at...