The effect of free Ca2+ on the heat stability and other characteristics of low-heat skim milk powder

Faka, M., Lewis, M. J., Grandison, A. S. and Deeth, H. (2009) The effect of free Ca2+ on the heat stability and other characteristics of low-heat skim milk powder. International Dairy Journal, 19 (6-7). pp. 386-392. ISSN 0958-6946 doi: 10.1016/j.idairyj.2008.12.006

Abstract/Summary

Low-heat skim milk powder (SMP), reconstituted to 25% total solids, was found to have poor heat stability. This could be improved by reducing the free Ca2+ concentration to 1.14 mm, or lower, by the addition of either Amberlite IR-120 ion-exchange resin in its sodium form or tri-sodium citrate in skim milk prior to evaporation and spray drying. Reduction in Ca2+ concentration was accompanied by increases in pH, particle size, and kinematic viscosity, and by a reduction in zeta-potential and changes in colour. In-container sterilisation of the reconstituted powder increased particle size, zeta-potential, kinematic viscosity and a* and b* values. However. Ca2+ concentration, pH and whiteness decreased. This study elucidated the importance of Ca2+ concentration and pH on heat stability of low-heat SMP, suggesting that Ca2+ concentration and pH in bulk milk are useful indicators for ensuring that spray dried milk powder has good heat stability. (C) 2009 Elsevier Ltd. All rights reserved.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/13433
Item Type	Article
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
Uncontrolled Keywords	STERILIZED CONCENTRATED MILK, DENATURED WHEY PROTEINS, CASEIN MICELLE, SIZE, BETA-LACTOGLOBULIN, SEASONAL-VARIATION, CALCIUM-PHOSPHATE, IONIC, CALCIUM, PH, MANUFACTURE, ASSOCIATION
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