Control of viscosity by addition of calcium chloride and glucono-δ-lactone to heat treated skim milk concentrates produced by reverse osmosis filtration

Christiansen, M.; Skibsted, Leif H.; Ahrné, Lı́lia

doi:10.1016/j.idairyj.2020.104916

Cited by 4 publications

(3 citation statements)

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“…Ionic calcium in all samples was calculated according to the standard curve using the Nernst equation (Christiansen et al . 2020). Total calcium was determined using ion‐coupled plasma optical emission spectroscopy (ICP‐OES) (5100, Agilent Technologies, Santa Clara, CA, USA) according to the method of Rasmussen et al .…”

Section: Methodsmentioning

confidence: 99%

“…Ionic calcium concentration of UF streams was measured according to the method of Barone et al (2020b) using a calcium ion-selective electrode (ISE25Ca, Mettler Toledo, Switzerland) equipped with a reference electrode (SensION + MM374 GLP, Hach Lange, Barcelona, Spain). Ionic calcium in all samples was calculated according to the standard curve using the Nernst equation (Christiansen et al 2020). Total calcium was determined using ion-coupled plasma optical emission spectroscopy (ICP-OES) (5100, Agilent Technologies, Santa Clara, CA, USA) according to the method of Rasmussen et al (2020).…”

Section: Chemical Composition and Calcium Distribution Of Produced Ul...mentioning

confidence: 99%

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Influence of partial acidification of skim milk on ultrafiltration performance and physicochemical properties of the produced streams

Barjon

Skibsted

et al. 2023

Int J of Dairy Tech

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The influence of partial acidification of skim milk (SM) using glucono‐δ‐lactone (GDL), citric acid (CA) or lactic acid (LA), on physicochemical properties (e.g. viscosity and calcium balance) of ultrafiltration (UF) retentates produced at 10 and 55°C was investigated. Ultrafiltration retentates produced using CA showed a significantly lower amount (P < 0.05) of ionic calcium and higher apparent viscosity than GDL and LA. Regardless of the acid used, total calcium concentration and apparent viscosity of streams were modified compared with SM, which impaired UF overall performance. Specifically, CA at 10°C and GDL at 55°C, both reduced the permeate flux when compared to the other acids.

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Section: Methodsmentioning

confidence: 99%

Section: Chemical Composition and Calcium Distribution Of Produced Ul...mentioning

confidence: 99%

Influence of partial acidification of skim milk on ultrafiltration performance and physicochemical properties of the produced streams

Barjon

Skibsted

et al. 2023

Int J of Dairy Tech

Self Cite

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“…However, their charges are often shielded by anions (e.g., chloride), with a small subset having no shield of charge, often called ionic Ca activity, whose concentration is strongly depended on the ionic strength (Jiang et al, 2021). It is essential to highlight that although [Ca 2+ ] represents a tiny fraction of the total Ca in bovine milk, it has a complex relationship with CCP of milk, and thus small changes in its equilibria can result in marked changes in the physicochemical properties of milk (Christiansen et al, 2020; M. J. Lewis, 2011).…”

Section: Introductionmentioning

confidence: 99%

Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products

Barone

Yazdi

Lillevang

et al. 2021

Comp Rev Food Sci Food Safe

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Calcium (Ca) is a key micronutrient of high relevance for human nutrition that also influences the texture and taste of dairy products and their processability.In bovine milk, Ca is presented in several speciation forms, such as complexed with other milk components or free as ionic calcium while being distributed between colloidal and serum phases of milk. Partitioning of Ca between these phases is highly dynamic and influenced by factors, such as temperature, ionic strength, pH, and milk composition. Processing steps used during the manufacture of dairy products, such as preconditioning, concentration, acidification, salting, cooling, and heating, all contribute to modify Ca speciation and partition, thereby influencing product functionality, product yield, and fouling of equipment. This review aims to provide a comprehensive understanding of the influence of Ca partition on dairy products properties to support the development of kinetics models to reduce product losses and develop added-value products with improved functionality. To achieve this objective, approaches to separate milk phases, analytical approaches to determine Ca partition and speciation, the role of Ca on protein-protein interactions, and their influence on processing of dairy products are discussed.

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Control of viscosity by addition of calcium chloride and glucono-δ-lactone to heat treated skim milk concentrates produced by reverse osmosis filtration

Cited by 4 publications

References 61 publications

Influence of partial acidification of skim milk on ultrafiltration performance and physicochemical properties of the produced streams

Influence of partial acidification of skim milk on ultrafiltration performance and physicochemical properties of the produced streams

Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products

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