Heat stability and calcium bioavailability of calcium-fortified milk

Influence of calcium fortification on sensory, physical and rheological characteristics of fruit yogurt

“…Increase in calcium content of the fruit yogurt resulted in increased colloidal calcium phosphate (CCP) linkage between casein micelles and hence, more intense network of the yogurt gels. Singh et al (2007) reported that as high as 67% of added calcium (as calcium lactate) is present in dissolved state in cow milk if added at the rate of 50 mg Ca/100 ml. At still lower pH of yogurt, more of the added calcium remains in dissolved state which decreased the electrostatic repulsion between casein micelles and this could have strengthened the yogurt gel structure.…”

“…In our study, the source of enrichment was calcium lactate. Recent in vivo studies (although not on yogurt) have shown that bioavailability of calcium is higher from calcium lactate and calcium gluconate enriched milk than that from milk enriched with other inorganic salts (Singh, Arora, Sharma, Sindhu, & Kansal, 2007). Early attempts to fortify plain yogurt with calcium gluconate resulted in a poor sensory characteristics and received lowest consistency scores as compared to fortification with calcium lactate (Pirkul et al, 1997).…”

Heat stability and thermal properties of calcium fortified milk

“…Milk possesses all of the prerequisites required for an ideal carrier vehicle as it has high nutritional value and is also considered as a complete food (Singh et al, 2007). It also provides a convenient and useful vehicle for the addition of certain nutrients to diet and has the following benefits: (1) milk is centrally processed, therefore, quality control can be effectively implemented, (2) it is widely consumed regularly in predictable amounts by people of all age groups, (3) the cost is affordable by the target population, (4) stability and bioavailability of the added nutrients in milk remains high, and (5) the addition of fortificants usually causes minimum changes in colour, taste, and appearance (Nair, Sharma, & Arora, 2003).…”

Effect of osmotic dehydration on the stabilization of calcium-fortified apple slices (var. Granny Smith): Influence of operating variables on process kinetics and compositional changes

“…Unfortunately, there are few excellent dietary sources of calcium, especially if milk and dairy products are not a regular part of the diet. The discrepancy between calcium intake and recommendations has led manufacturers to market an increasing number and variety of calcium-fortified products (Singh et al, 2006). As reported by Cerklewski (2005), foods and beverages that are fortified with calcium should be widely consumed, the added ingredient should be compatible with the product and the technology to fortify the food should be simple, safe and cost effective.…”