Effects of Mineral Salts and Calcium Chelating Agents on the Gelation of Renneted Skim Milk

Udabage, Punsandani; McKinnon, Ian; Augustin, Mary-Ann

doi:10.3168/jds.s0022-0302(01)74589-4

Cited by 97 publications

(89 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Reducing mineral contents of~40% of Ca and 30% of P in milk by dialysis was shown to decrease milk OD, besides milk dilution, without any decrease in milk particle diameter, in agreement with other studies [16,26,40]. According to Lin et al [26], Ca depletion dissociates weakly bound β-and κ-caseins, while the micellar framework of α s -casein is kept unchanged, which explains the constant micellar size.…”

Section: Discussionsupporting

confidence: 88%

“…For this purpose, either calcium-chelating agents [30,33,39,40,42] or calcium (Ca) phosphate buffers [27,39] or polyphosphate salts were added to milk [6,11,12,34]. In some studies, Cachelating agents or diluents were gently added using dialysis [13,16,20,21,26,31,32] and sometimes ion-exchange resins were used in dialysis experiments [21] or in tank batch processes [35].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Acid gelation of colloidal calcium phosphate-depleted preheated milk

Famelart

Gauvin

Pâquet

et al. 2009

Dairy Sci. Technol.

View full text Add to dashboard Cite

-This study aimed at understanding the role of colloidal calcium phosphate (CCP) in acid gelation of milk. Milks were depleted in Calcium (Ca) by dialysis against milk permeate containing a cation-exchange resin. Dialysed milks were then heated (90°C-10 min) and acidgelled at 42°C with a yoghurt culture. Minerals, total and soluble protein contents, pH and optical density were measured in unheated and heated dialysed milk, together with diameters and ζ-potentials of particles. Dialysis of milk led to a dissociation of 45% total Ca and 30% total phosphorus, to an increase in sodium content and pH of milk, to lower turbidity and ξ-potential, but did not change the casein particle size. Soluble Ca and casein-bound Ca were removed from milk, CCP being removed increasingly, while Ca removed from the phosphoserine residues increased very little during the dialysis experiments. Maximal dissociation of α s1 -and α s2 -casein was 20%, while that of β-and κ-casein was 35-40% of total at the end of dialysis, and it increased after heating, especially for κ-casein. The pH value at which the milk sample begins to gel increased for low mineral depletion rates but decreased for higher depletion levels. This was due to the increase in the pH value of milk and in the κ-casein dissociation. The elastic modulus decreased in samples at the lowest depletion and then levelled off, which suggested that the phosphoserine-bound Ca played a critical role in the formation of acid gels.colloidal calcium phosphate / CCP / acid milk gel / dialysis Article published by EDP SciencesRésumé -Gélification acide de lait déplétés en phosphate de calcium et chauffés. Cette étude a pour objectif de comprendre le rôle du phosphate de calcium colloïdal (CCP) dans la gélification acide du lait. Dans ce but, les micelles de caséines ont été déplétées en CCP par dialyse de lait contre un perméat de lait contenant une résine échangeuse de cations. Les laits dialysés étaient ensuite chauffés (90°C-10 min) et gélifiés à 42°C par acidification avec une culture bactérienne de yaourt. Les minéraux, les protéines totales et solubles, le pH et la blancheur ont été mesurés dans les laits dialysés chauffés et non chauffés, ainsi que le diamètre et le potentiel ζ des particules. La dialyse a entraîné une solubilisation maximale de 45 % du calcium total et de 30 % du phosphore total, une augmentation des teneurs en sodium et du pH, une densité optique réduite des laits et de plus faibles potentiels ζ, mais n'a pas eu d'effet sur la taille des particules. Le Ca soluble et le Ca lié à la caséine diminuaient dans le lait, le CCP diminuant régulièrement, tandis que le Ca lié aux phosphosérines diminuait peu, au fil de la dialyse. La dissociation de la caséine s′élevait à 20 % (caséines α s1 et α s2 ) et 35-40 % (caséines β et κ) dans le lait en fin de dialyse et augmentait après le traitement thermique, particulièrement pour la caséine κ. Le pH de gélification augmentait pour de faibles déplétions minérales et diminuait pour des plus fortes déplétions. Ceci s′ex...

show abstract

Section: Discussionsupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Acid gelation of colloidal calcium phosphate-depleted preheated milk

Famelart

Gauvin

Pâquet

et al. 2009

Dairy Sci. Technol.

View full text Add to dashboard Cite

show abstract

“…The activity of calcium ions in each sample was determined by multiplying the experimental calcium-ion activities with the activity coefficient of 0. 29 ).…”

Section: Calcium-ion Activitymentioning

confidence: 99%

“…Addition of calcium and phosphate causes interactions with casein micelles, CCP, and soluble calcium phosphate. As a result, insoluble or soluble calcium phosphate complexes will be formed [1,4,14,20,21,29]. Many calciumbinding agents are used in the dairy industry, for example, citrate, polyphosphates, or pyrophosphates, and they are named chelators [4,18].…”

Section: Introductionmentioning

confidence: 99%

Calcium-binding capacity of organic and inorganic ortho- and polyphosphates

Kort

Minor

Snoeren

et al. 2009

Dairy Sci. Technol.

View full text Add to dashboard Cite

-The aim of this research was to determine the calcium-binding capacity of inorganic and organic ortho-and polyphosphates. This calcium-binding capacity can be used to influence the stability of, for example, casein micelles in dairy systems. Four phosphates were selected: disodium uridine monophosphate (Na 2 UMP, organic orthophosphate), disodium hydrogen phosphate (Na 2 HPO 4 , inorganic orthophosphate), sodium phytate (SP, organic polyphosphate), and sodium hexametaphosphate (SHMP, inorganic polyphosphate). Concentrations of up to 100 mmol·L −1 phosphate were added to a 50 mmol·L −1 CaCl 2 solution. The samples were prepared at pH 8.0 and were analyzed before and after sterilization for calcium-ion activity, conductivity, pH, sediment, and turbidity. Both SHMP and SP are strong chelators, as calcium ions bind to these phosphates in the ratio of 3:1 and 6:1, respectively. Calcium ions also strongly bind to Na 2 HPO 4 , but in a ratio of 3:2 with insoluble Ca 3 (PO 4 ) 2 complexes as result. The equilibrium position of Na 2 UMP is not strong towards the chelated complex, and significant levels of free calcium and free phosphate can exist. An equilibrium constant of 0.29 ± 0.08 L·mol −1 was determined for calcium uridine monophosphate (CaUMP) complexes. Both calculation of the equilibrium constant and analysis on the CaUMP precipitate confirmed a reactivity of 1:1 between calcium and Na 2 UMP. The CaUMP complexes are well soluble at ambient temperature, and insoluble complexes appear after sterilization, because the solubility of CaUMP decreases during heating. Finally, we concluded that the structure of phosphate molecules determines their calcium-binding capacity rather than organic or inorganic origin of phosphates.orthophosphate / polyphosphate / organic phosphate / inorganic phosphate / calcium 摘要 -有机和无机正磷酸盐和多磷酸盐对钙的结合能力○ 本文测定了无机和有机正磷酸和多磷酸盐对钙的结合能力○ 这种结合能力影响到乳体系中酪蛋白酪胶束的稳定○ 四种磷酸盐分别为 :尿苷磷酸二钠 (Na 2 UMP，有机正磷酸盐)，磷酸氢二钠 (Na 2 HPO 4 ，无机正磷酸盐)，肌醇六磷酸钠 (SP，有机多磷酸盐)和六偏磷酸钠 (SHMP，无机多磷酸盐)○ 100 mmol·L −1 的磷酸盐添加到 50 mmol·L −1 的 CaCl 2 溶液中○ 分析了杀菌前后样品在 pH 8.0 的钙离子活度、电导率、pH 值、沉淀值和浊度○ SHMP 和 SP 都是强螯合剂，钙离子与这些磷酸盐螯合的比分别为 3:1 和 6:1○ 同时，钙离子与 Na 2 HPO 4 结合能力较强，产生了 3:2 的不溶性 Ca 3 (PO 4 ) 2 混合物○ 平衡状态下的 Na 2 UMP 不能与钙形成稳定的螯合物，存

show abstract

“…Its quantitative content in the raw material considerably influences the process of a protein clot formation in the process of milk pickling, and also the quality of sour milk cheese that is a reflection of its organoleptic, structural-mechanical and functional-technological properties [5][6][7].…”

Section: Food Science and Technologymentioning

confidence: 99%

Study of Influence of Calcium Content in Milk on Quality Indicators of Cottage Cheese

Grynchenko

Tyutyukova

Pyvovarov

2017

EUREKA: Life Sciences

View full text Add to dashboard Cite

The analysis was realized, and the dependence between the calcium content and organoleptic and functional-technological properties of milk as a raw material for producing sour milk cheese was determined. It was demonstrated, that alongside with other factors, the important role in milk clotting belongs to calcium, which role is in binding of free OH-groups of phosphoric acid of casein micelles. As a result of the aforesaid, their negative charge and colloid stability decrease with further hydrophilicity decrease with further aggregation of casein molecules. It was established, that the excessive content of calcium in milk is negative that is manifested in formation of the dry and brittle consistence of sour milk cheese. There was offered the way of calcium content regulation in milk by its decalcification using the natural sorbent of sodium alginate. Regulation of the milk salt system, especially, the calcium content as an initial raw material for producing sour milk cheese by the change of the content and condition of calcium allowed to correct parameters of the process of sour milk cheese making and its functional-technological properties, especially, moisture-keeping ability, form stability and other. It was established, that the decrease of the calcium content in milk provides getting sour milk cheese with the soft, easily smearing consistence, without whey separation. The obtained data on the characteristic of organoleptic indicators fully correlate with studies of the microstructure and dispersity of sour milk cheese. It was determined, that milk decalcification results in raising dispersity of sour milk cheese at the synchronous increase of the percent content of protein particles with minimal size characteristics in the system. It was elucidated, that the microstructure of studied samples consists of protein grains of the same form, evenly distributed by the whole volume. Based on the obtained experimental data, there were corrected parameters of the technological process of sour milk cheese production. There were elaborated ways of formation of the culinary products assortment on the base of sour milk cheese, produced of decalcified milk.

show abstract

Effects of Mineral Salts and Calcium Chelating Agents on the Gelation of Renneted Skim Milk

Cited by 97 publications

References 16 publications

Acid gelation of colloidal calcium phosphate-depleted preheated milk

Acid gelation of colloidal calcium phosphate-depleted preheated milk

Calcium-binding capacity of organic and inorganic ortho- and polyphosphates

Study of Influence of Calcium Content in Milk on Quality Indicators of Cottage Cheese

Contact Info

Product

Resources

About