Improvement in the quality of infant formula from the addition of apples

Abstract

The disadvantages of cow's milk are, on the one hand, its high resistance to changes in pH, i.e., its high buffering capacity, and, on the other hand, its tendency to produce dense, difficult-to-digest curds when coagulated with rennet. Attempts to make cow's milk more digestible went in two directions. One was to increase the concentration of hydrogen ions and thereby reduce the buffering of milk by adding acids to the milk.