“…Simultaneously, due to bacterial growth and reproduction in the product, food quality deteriorates and produces acid, which reduces the pH ( Sibel Akalın, 2014 ). Further reduction in pH may also occur due to lactose degradation and acid production ( Moufle, Jamet, & Karoui, 2017 ). Fig.…”
Section: Resultsmentioning
confidence: 99%
“…The main source of milk protein in pudding is milk powder, which contains 9.8 %–28.5 % milk fat, 15 %–24 % protein, and 32 %–67.5 % lactose (Y. H. Li, Wang, Guo, Shao, & Xu, 2019 ). Due to the pudding product’s water content (up to 75 %), pH (approximately 6.5), cold storage conditions (4 ± 2 °C), and room temperature conditions (25 ± 5 °C) ( Moufle, Jamet, & Karoui, 2017 ), the pudding is likely prone to microbial spoilage, protein oxidation, and lipid oxidation in pudding ( Degirmenci & Erkurt, 2020 ). Therefore, it takes precautionary measures to address the deteriorating pudding quality caused by the above reactions.…”
“…Simultaneously, due to bacterial growth and reproduction in the product, food quality deteriorates and produces acid, which reduces the pH ( Sibel Akalın, 2014 ). Further reduction in pH may also occur due to lactose degradation and acid production ( Moufle, Jamet, & Karoui, 2017 ). Fig.…”
Section: Resultsmentioning
confidence: 99%
“…The main source of milk protein in pudding is milk powder, which contains 9.8 %–28.5 % milk fat, 15 %–24 % protein, and 32 %–67.5 % lactose (Y. H. Li, Wang, Guo, Shao, & Xu, 2019 ). Due to the pudding product’s water content (up to 75 %), pH (approximately 6.5), cold storage conditions (4 ± 2 °C), and room temperature conditions (25 ± 5 °C) ( Moufle, Jamet, & Karoui, 2017 ), the pudding is likely prone to microbial spoilage, protein oxidation, and lipid oxidation in pudding ( Degirmenci & Erkurt, 2020 ). Therefore, it takes precautionary measures to address the deteriorating pudding quality caused by the above reactions.…”
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