Effect of Heat-Treat Methods on the Soluble Calcium Levels in the Commercial Milk Products

Yoo, Sung-Ho; Kang, Seungbum; Park, Jinho; Lee, Kyung-Sang; Kim, Jin Man; Yoon, Sang Hyun

doi:10.5851/kosfa.2013.33.3.369

Cited by 10 publications

(9 citation statements)

References 9 publications

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“…The results demonstrated that, after heattreatment the total Ca, P, Mg and Cit contents progressively increased, but insignificant differences (P<0.05) were observed between the raw and heat-treated skim camel milk. A similar tendency was found by Suliman et al (2013) and Yoo et al (2013). They affirmed that, the heat treatment did not influence on the total Ca, P, Mg and Cit contents in milk.…”

Section: Resultssupporting

confidence: 88%

Effect of Some Technological Treatments on the Mineral Balance Between the Soluble and Colloidal Phases of Camel Milk

2016

Zagazig Journal of Agricultural Research

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In dairy technology, mineral equilibrium in milk is important for understanding milk properties and for optimizing milk processing. The objective of this study was to examine the effect of some technological treatments (acidification, cold storage and heat treatments) on the mineral balance between the soluble and colloidal phases of camel's milk by using ultracentrifugation technique. The results showed that, as the pH reduced, the calcium (Ca), phosphate (P), magnesium (Mg) and citrate (Cit) present in the colloidal phase of camel's skim milk (CSM) were gradually displaced into the soluble phase. When the pH of CSM decreased to 4.7, the almost colloidal Ca and P were solubilized (more than 92.2 and 93.5%), respectively. Moreover, the colloidal Mg and Cit were totally solubilized at pH 5.2 and remained constant until pH 4.7. Furthermore, at this pH value small amounts of Mg and Cit were bound to colloidal casein (1.5-3%), respectively. Also, at pH 4.7 the ratio of colloidal Ca/P decreased from 2.07 to 1.68. On the other hand, the results affirmed that the cold storage of CSM at 4 ºC over a period of 7 days had marked influence on the concentration and distribution of Ca, P, Mg and Cit in camel milk. After 7 days of cold storage at 4ºC of CSM there were an increase in the soluble Ca, P, Mg and Cit contents by 11.9, 10.5, 5.3 and 9.0%, respectively. Furthermore, increasing heating temperature caused a significant decrease in the soluble Ca, P and Cit, but insignificant (p<0.05) effect on the Mg concentration was observed. Moreover, increasing heating temperature on CSM resulted in a significant decrease in the colloidal ratio of Ca/P from 2.07 to 1.64. Moreover, when CSM was boiled-treated, the soluble Ca, P, Mg and Cit concentration decreased by 6, 9.6, 5.6 and 8.5%, respectively. Pasteurization LTLT (Low-Temperature Long-Time) and HTST (High-Temperature Short-Time) led to a slight increase in the colloidal Ca, P, Mg and Cit concentration.

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Section: Resultssupporting

confidence: 88%

Effect of Some Technological Treatments on the Mineral Balance Between the Soluble and Colloidal Phases of Camel Milk

2016

Zagazig Journal of Agricultural Research

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“…Although heat inactivation of enzymes and microorganisms increases milk shelf life, it has deleterious effects on the organoleptic and nutritional properties of milk. The most common organoleptic change is the generation of “cooked flavor” caused by the liberation of sulfhydryl groups from some sulfur-containing amino acids ( In and Jung, 2001 ; Yoo et al , 2013 ).…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Escherichia coli, Saccharomyces cerevisiae, and Lactobacillus brevis in Low-fat Milk by Pulsed Electric Field Treatment: A Pilot-scale Study

Lee¹,

Han²,

Choi³

et al. 2015

Korean Journal for Food Science of Animal Resources

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We investigated the effects of a pulsed electric field (PEF) treatment on microbial inactivation and the physical properties of low-fat milk. Milk inoculated with Escherichia coli, Saccharomyces cerevisiae, or Lactobacillus brevis was supplied to a pilot-scale PEF treatment system at a flow rate of 30 L/h. Pulses with an electric field strength of 10 kV/cm and a pulse width of 30 μs were applied to the milk with total pulse energies of 50-250 kJ/L achieved by varying the pulse frequency. The inactivation curves of the test microorganisms were biphasic with an initial lag phase (or shoulder) followed by a phase of rapid inactivation. PEF treatments with a total pulse energy of 200 kJ/L resulted in a 4.5-log reduction in E. coli, a 4.4-log reduction in L. brevis, and a 6.0-log reduction in S. cerevisiae. Total pulse energies of 200 and 250 kJ/L resulted in greater than 5-log reductions in microbial counts in stored PEF-treated milk, and the growth of surviving microorganisms was slow during storage for 15 d at 4℃. PEF treatment did not change milk physical properties such as pH, color, or particle-size distribution (p<0.05). These results indicate that a relatively low electric-field strength of 10 kV/cm can be used to pasteurize low-fat milk.

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“…Concentrations of macrominerals in the raw milk of Alberta should be linked with the dietary composition, and with the mineral content of soil, plants, and water in dairy farms. Several studies have shown that milk Ca is greater in the raw milk containing high concentration of proteins [15,16,17]. Several other labs have demonstrated that excessive mineral supplementation increases concentrations of Mg and P in the raw milk [18,19].…”

Section: Discussionmentioning

confidence: 99%

Mineral Elements in the Raw Milk of Several Dairy Farms in the Province of Alberta

Zwierzchowski

Ametaj

2019

Foods

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The objective of this study was to determine the concentrations of 20 minerals in the whole raw milk from Holstein dairy cows in the province of Alberta, Canada. A total of 156 milk samples were collected from 26 dairy farms (n = 6 per farm) and analyzed with inductively coupled plasma mass spectrometry (ICP-MS) for five macrominerals (Ca, Mg, P, K, and Na), ten microminerals (Bo, Co, Cu, Fe, Mn, Mo, Ru, Se, St, and Zn), and five heavy metals (Al, As, Cd, Cr, and Pb). Calculated means were compared with their recommended daily intakes (RDIs) or minimal risk levels (MRLs) obtained from several food safety agencies and with data obtained from a world meta-analytical study we conducted previously. Results of the present study showed differences in the concentrations of multiple minerals between the Alberta farms involved and world averages (WA) and within Alberta farms. Concentrations of macrominerals, including Ca, Mg, P, K, and Na, in the raw milk were greater in Alberta dairy farms than the WA (p < 00.5; except Ca). Of note, concentrations of Ca showed the highest variability among Alberta farms, with 11 farms having lower milk Ca than WA. The other macrominerals were higher than WA in more than 88% of Alberta farms. Data demonstrated that concentrations of microminerals, including Co, Cu, Fe, Mn, and Mo, in Alberta raw milk were lower compared with WA (p < 0.05). Selenium was the only element in raw milk that was found to have higher concentrations in all farms in Alberta vs. WA. High variability was observed for B, Sr, and Zn, which were lower in multiple locations around the province. Concentrations of heavy metals in the Alberta raw milk, including Al, As, Cd, and Pb, were lower than WA, whereas concentrations of Cr were higher. Most importantly, all heavy metals were below their respective MRLs in all analyzed samples. Overall, data from this study showed that raw milk from Holstein dairy cows in Alberta has concentrations of most mineral elements below their MRLs and some of them different from WA. Of note, although concentrations of Se and Zn in the raw milk were higher in Alberta compared with WA, their concentrations were still below their respective MRLs.

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Effect of Heat-Treat Methods on the Soluble Calcium Levels in the Commercial Milk Products

Cited by 10 publications

References 9 publications

Effect of Some Technological Treatments on the Mineral Balance Between the Soluble and Colloidal Phases of Camel Milk

Effect of Some Technological Treatments on the Mineral Balance Between the Soluble and Colloidal Phases of Camel Milk

Inactivation of Escherichia coli, Saccharomyces cerevisiae, and Lactobacillus brevis in Low-fat Milk by Pulsed Electric Field Treatment: A Pilot-scale Study

Mineral Elements in the Raw Milk of Several Dairy Farms in the Province of Alberta

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