Effects of different calcium salts on properties of milk related to heat stability

Omoarukhe, E. D., On-Nom, N., Grandison, A. S. and Lewis, M. J. (2010) Effects of different calcium salts on properties of milk related to heat stability. International Journal of Dairy Technology, 63 (4). pp. 504-511. ISSN 1364-727X doi: 10.1111/j.1471-0307.2010.00613.x

Abstract/Summary

Insoluble calcium salts were added to milk to increase total calcium by 30 mM, without changing properties influencing heat stability, such as pH and ionic calcium. There were no major signs of instability associated with coagulation, sediment formation or fouling when subjected to ultra high temperature (UHT) and in-container sterilisation. The buffering capacity was also unaltered. On the other hand, addition of soluble calcium salts reduced pH, increased ionic calcium and caused coagulation to occur. Calcium chloride showed the largest destabilising effect, followed by calcium lactate and calcium gluconate. Milk became unstable to UHT processing at lower calcium additions compared to in-container sterilisation.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/8162
Item Type	Article
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Uncontrolled Keywords	Calcium salts;Heat stability;Ionic calcium;pH
Publisher	Wiley-Blackwell
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