Effects of quantity and source of calcium on the behavior of goat milk after heating and acidification

Huang, Mengyao; Wang, Cunfang; Cheng, Ming; Zhang, Xiaoning; Jiang, Hua; Wang, Jianmin

doi:10.1016/j.lwt.2021.112535

Cited by 6 publications

(3 citation statements)

References 54 publications

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“…The thermal stability of milk is affected by both the type of calcium compound used and the type of milk [ 36 ]. According to Smiths and Brouwershaven [ 37 ], Ca 2+ may contribute to the heat-induced binding of low concentrations of β-lactoglobulin to casein micelles by forming complex Ca 2+ bonds with ionic groups in proteins, thus reducing intermolecular repulsion and promoting the formation of intermolecular hydrophobic bonds.…”

Section: Resultsmentioning

confidence: 99%

Application of Calcium Citrate in the Manufacture of Acid Rennet Cheese Produced from High-Heat-Treated Goat’s Milk from Spring and Autumn Season

Pawlos

Znamirowska-Piotrowska

Kowalczyk

et al. 2022

Molecules

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The stability of milk proteins is affected by changes in the pH value of milk, the heating temperature, and the addition of calcium compounds or chelating agents, which can cause alterations in calcium distribution. The purpose of this study was to determine the potential of the use of calcium citrate to manufacture fresh acid rennet cheese from high-temperature-pasteurized goat’s milk (90 °C, 15 s) from the spring and autumn season and the effect of the calcium dose used on the physicochemical and organoleptic properties of the cheese. Autumn milk was found to be a richer source of total solids, confirming the effect of the production season on milk quality. The applied doses of calcium did not cause the denaturation of goat milk proteins and allowed pasteurization to take place at 90 °C for 15 s. The addition of calcium citrate resulted in a significant increase in the pH value of milk and cheese compared to the control sample. Adding 15 and 20 mg of Ca 100 g−1 to milk as citrate had the most beneficial effect on increasing protein retention in cheese in both seasons, showing a rise from 1.33% to 2.40%. The production season significantly influenced the cheese yield. The control goat cheese from the autumn season showed a 6.85% higher yield compared to the spring cheese. An increase in cheese yield was also observed as the calcium dose of milk increased. The content of micro- and microelements in cheese was affected by the production season. The addition of calcium citrate to milk resulted in a significant increase in the calcium content of cheese—from 120.83 to 147.45 mg 100 g−1 in the spring season and from 130.66 to 151.21 mg 100 g−1 in the autumn season. Increasing the dose of calcium increased the hardness of cheese samples by 1.37 N in the spring and 0.90 N in the autumn. The organoleptic evaluation showed that adding calcium to milk did not significantly affect the organoleptic characteristics of goat cheese.

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Section: Resultsmentioning

confidence: 99%

Application of Calcium Citrate in the Manufacture of Acid Rennet Cheese Produced from High-Heat-Treated Goat’s Milk from Spring and Autumn Season

Pawlos

Znamirowska-Piotrowska

Kowalczyk

et al. 2022

Molecules

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“…2). This is an important achievement because, even if the presence of CaCl2 may not be a problem for some applications, for others it could be a disadvantage, as this salt can affect stability of certain proteins (Huang et al, 2022). With our process it is now possible to offer an extracting solution that comply with any particular PC application.…”

Section: Absorbancementioning

confidence: 99%

High purity grade phycocyanin recovery by decupling cell lysis from the pigment extraction – an innovative approach

Lauceri¹,

Cavone²,

Zittelli³

et al. 2022

Preprint

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Phycocyanin, a phycobiliprotein, is one of the few natural blue pigments available as food colorant and it is largely used in food industry and in cosmetics. We have devised an innovative two-step extraction process which allowed to obtain bright blue phycocyanin crude extracts with high purity grade P (within 2.5 and 3.5) directly from fresh biomass of Arthrospira platensis Gomont 1892 (commonly named Spirulina). We found out and for the first time exploited ammonium sulphate capability to minimize the release of water soluble phycobiliproteins in aqueous medium during ultrasound-assisted cell lysis/purification phase. The conventional sequence which is, extraction followed by purification, was reversed. The extraction phase was 2 decoupled from biomass cell lysis. Cell lysis, accomplished by ultrasonication in ammonium sulphate solution, was merged with purification in a single step, before the pigment extraction/recovering phase. The process was entirely carried out in aqueous solutions. No downstream purification was required to obtain products suitable for the most common phycocyanin applications (i.e., foods, nutraceuticals, cosmetics). Production time, hours instead of days, was reduced to the advantage of the product quality. The process has the great advantages of (1) direct use of extracting solutions that cannot be used in the ordinary ultrasound-assisted extraction of phycocyanin (because of the extensive simultaneous extraction of contaminant molecules), (2) gain of high commercial value phycocyanin due to the elevated purity grade and (3) direct production of highly concentrated bright blue pigment crude extracts (up to about 5 mg mL -1 ) immediately in hand to the market.

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“…Acidifying and heat treatment are commonly used in milk processing [1], and these procedures may rapidly modify the spatial structure of proteins and the bonds between proteins, affecting the structural and functional properties of milk proteins [59][60][61]. According to Huang et al [62], different calcium levels in milk have different effects on the milk system's thermal stability and gel properties, and thus on the quality of dairy products. Omoarukhe et al [63] studied the effect of adding 30 mM calcium to cow's milk in the form of chloride, gluconate, lactate, and carbonate.…”

Section: Effect Of Calcium Compound Type and Dose On Goat Milk Ph Val...mentioning

confidence: 99%

Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat’s Milk

Pawlos,

Znamirowska-Piotrowska,

Kowalczyk

et al. 2023

Foods

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Calcium can be added to cheese milk to influence the coagulation process and to increase cheese yield. Calcium compounds used in the dairy industry show substantial differences in their practical application. Therefore, this study aimed to evaluate the potential use of 0, 5, 10, 15, and 20 mg Ca 100 g−1 of milk in the form of calcium gluconate, lactate, and carbonate as alternatives to calcium chloride in manufacturing fresh acid rennet cheese from high-pasteurized (90 °C, 15 s) goat’s milk. The pH value of the cheese was reduced most strongly by the addition of increasing doses of calcium lactate (r = −0.9521). Each cheese sample showed increased fat content with the addition of calcium. Only calcium chloride did not reduce protein retention from goat’s milk to cheese. The addition of 20 mg Ca 100 g−1 of milk in the form of gluconate increased cheese yield by 4.04%, and lactate reduced cheese yield by 2.3%. Adding each calcium compound to goat’s milk significantly increased Ca and P levels in the cheese (p ≤ 0.05). The highest Ca levels were found in cheese with the addition of 20 mg Ca 100 g−1 of milk in the form of lactate. In all groups, similar contents of Mn, Mo, and Se were found. Calcium addition significantly affected cheese hardness, while higher calcium concentrations increased hardness. Carbonate caused the greatest increase in the cohesiveness of cheese. The addition of calcium compounds increased the adhesiveness and springiness of cheese compared to controls. The cheese with calcium chloride had the highest overall acceptability compared to the other cheese samples. The addition of calcium carbonate resulted in a lower score for appearance and consistency, and influenced a slightly perceptible graininess, sandiness, and stickiness in its consistency, as well as provided a slightly perceptible chalky taste.

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Effects of quantity and source of calcium on the behavior of goat milk after heating and acidification

Cited by 6 publications

References 54 publications

Application of Calcium Citrate in the Manufacture of Acid Rennet Cheese Produced from High-Heat-Treated Goat’s Milk from Spring and Autumn Season

Application of Calcium Citrate in the Manufacture of Acid Rennet Cheese Produced from High-Heat-Treated Goat’s Milk from Spring and Autumn Season

High purity grade phycocyanin recovery by decupling cell lysis from the pigment extraction – an innovative approach

Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat’s Milk

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