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Lowering pH of whey powder increases rate of browning.


The color of freshly dried whey pulverized substance is white with a slight yellowish-green tint During its storage, the dust may acquire an undesirable brown color. Dried whey displays considerable variation in the rate at which it darkens.

The material's ability to darken is caused by the agency of various factors. Alkaline pH appears to increase the rate of browning in original sugar-amino ...


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