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	<title>phosphate salts &#8211; BIOENGINEER.ORG</title>
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		<title>Two Common Cheese Additives Push Milk Protein Browning in Opposite Directions</title>
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		<pubDate>Wed, 14 Oct 2026 00:48:31 +0000</pubDate>
				<category><![CDATA[Chemistry]]></category>
		<category><![CDATA[browning]]></category>
		<category><![CDATA[casein]]></category>
		<category><![CDATA[dairy processing]]></category>
		<category><![CDATA[flavor stability]]></category>
		<category><![CDATA[food chemistry]]></category>
		<category><![CDATA[glycation]]></category>
		<category><![CDATA[Maillard reaction]]></category>
		<category><![CDATA[mass spectrometry]]></category>
		<category><![CDATA[phosphate salts]]></category>
		<category><![CDATA[processed cheese]]></category>
		<category><![CDATA[Protein Structure`]]></category>
		<category><![CDATA[volatile compounds]]></category>
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					<description><![CDATA[New research shows that two widely used dairy phosphate salts steer the Maillard browning of casein in opposite directions, with disodium hydrogen phosphate accelerating browning and sodium dihydrogen phosphate suppressing both glycation and flavor-active volatiles.]]></description>
		
		
		
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