Table 2. Properties of curd prepared with addition of four different types of double emulsions
Yield (%)
pH
Moisture (%)
Control
24.10
5.04 ± 0.07
a
57.47 ± 1.06
a
A
20.00
5.07 ± 0.07
a
56.31 ± 1.34
a
B
20.90
5.16 ± 0.11
a
56.19 ± 1.51
a
C
23.00
5.02 ± 0.05
a
56.22 ± 1.16
a
D
22.50
5.02 ± 0.05
a
57.58 ± 1.93
a