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Table II.
Summary of milk acidification and neutralization steps and pH of acidified and neutralized pasteurized whole and skim milk at the T4 time point during the Pearce test.
| Abbreviation | Milk type | Acidification (pH 6.2) | Neutralization (pH 6.7) | pH ± SD* at T4 time point |
|---|---|---|---|---|
| WR | Whole milk reference | None | None | 4.77 ± 0.06 |
| WCN | Whole | CO2 | NaOH | 5.23 ± 0.28** |
| WCC | Whole | CO2 | Na2CO3 | 6.21 ± 0.34** |
| WCA | Whole | CO2 | Stirring at 4 °C | 4.79 ± 0.04 |
| WHN | Whole | HCl | NaOH | 4.71 ± 0.10 |
| SR | Skim milk reference | None | None | 5.35 ± 0.34 |
| SC | Skim | CO2 | None | 5.39 ± 0.38 |
| SCA | Skim | CO2 | Stirring at 4 °C | 5.16 ± 0.40 |