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The objective of the present study was to investigate the effect of calcium fortification on heat stability and thermal properties of toned milk (cow:buffalo 1:1). Four calcium salts -calcium chloride, calcium acetate, calcium hydroxide, and calcium citrate -were used for the fortification of milk. Upon the addition of calcium salts, there was a marked change in milk pH and acidity except when calcium citrate was added. Sensory scores were highest for calcium citrate fortified milk. The heat stability of calcium citrate fortified milk was higher in comparison to the control milk and other calcium fortified milks. Calcium fortified milk showed a negative test to 75% alcohol, except calcium chloride. Viscosity was higher in calcium fortified milk in comparison to the control. The glass transition temperatures decreased with the addition of calcium citrate; however, this difference was non-significant which indicated the suitability of calcium citrate for the preparation of calcium fortified milk.El objetivo de este estudio es examinar el efecto del enriquecimiento con calcio a través de la estabilidad y propiedades térmicas de la leche modificada (vaca: bisonte 1: 1). Cuatro tipos de sales cálcicas -cloruro, acetato, hidróxido y citrato de calcio -fueron utilizadas para el enriquecimiento de la leche. Posteriormente a la adición de sales cálcicas, se produjo un cambio notable en el pH de la leche y la acidez excepto cuando se añadió citrato de calcio. Las puntuaciones sensoriales de la leche enriquecida con citrato de calcio fueron las más elevadas. La estabilidad térmica de la leche enriquecida con citrato de calcio fue superior en comparación con la leche de control y otras leches enriquecidas con calcio. La leche enriquecida con calcio mostró un resultado negativo de 75% de alcohol, excepto con cloruro de calcio. Se encontró una mayor viscosidad en la leche enriquecida con calcio en comparación con la leche de control. Las temperaturas de transición vítrea disminuyeron con la adición de citrato de calcio, sin embargo esta diferencia no fue significativa, lo que indicó que el citrato de calcio era el adecuado para la preparación de la leche enriquecida con calcio.Palabras clave: enriquecimiento con calcio; estabilidad térmica; sedimentos secos, temperatura de transición vítrea

The influence of milk fat on physico-chemical properties of calcium and vitamin D-fortified milk was investigated. Sensory scores, curd tension, viscosity, rennet coagulation time and TBA value increased with the increase in fat content. Calcium and vitamin D fortification had no effect on sensory scores, whereas a significant increase was observed in curd tension and viscosity. The TBA value of fortified milk was significantly lower than that of the unfortified milk. The rennet coagulation time of milk increased significantly with addition of calcium phosphate, whereas calcium citrate fortification had no significant effect. All milk samples were stable to alcohol.