Influence of added calcium chloride on the heat stability of unconcentrated and concentrated bovine milk

Sievanen, Katja; Huppertz, Thom; Kelly, Alan L.; Fox, Patrick F.

doi:10.1111/j.1471-0307.2008.00391.x

Cited by 50 publications

(40 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This is higher than reported percentages of ionic calcium in milks to which ionic calcium had been added: 20% with up to 16 mM added (Philippe et al. 2004), 28.5% with 10 mM added (Sievanen et al. 2008) and 28.3% with 30 mM added (Omoarukhe et al.…”

Section: Resultscontrasting

confidence: 61%

Heat‐induced coagulation of whole milk by high levels of calcium chloride

Ramasubramanian

D'Arcy

Deeth³

2012

Int J of Dairy Tech

View full text Add to dashboard Cite

This study investigated the interaction of calcium ions and milk proteins during heat‐induced coagulation of milk. Addition of 20–200 mM calcium chloride to milk caused coagulation on heating to 70 °C. Preheating milk at 90 °C for 10 min or ultra‐high temperature treatment at 140 °C for 6 s increased the sensitivity of milk proteins to coagulation. The former treatment was more effective than the latter in coagulating proteins. A maximum of 98% of the protein in milk preheated at 90 °C for 10 min was coagulated by 50 mM added calcium chloride at 70 °C with holding for 5 min.

show abstract

Section: Resultscontrasting

confidence: 61%

Heat‐induced coagulation of whole milk by high levels of calcium chloride

Ramasubramanian

D'Arcy

Deeth³

2012

Int J of Dairy Tech

View full text Add to dashboard Cite

show abstract

“…The ionic Ca concentration, [Ca 2+ ], in control RSMP was 1.41 mM/L (Table ), which was typical for milk (Sievanen et al . ; Omoarukhe et al . ).…”

Section: Resultsmentioning

confidence: 99%

Fortification of reconstituted skim milk powder with different calcium salts: Impact of physicochemical changes on stability to processing

Crowley

Kelly

O’Mahony

2014

Int J of Dairy Tech

Self Cite

View full text Add to dashboard Cite

Reconstituted skim milk powder (RSMP) was fortified with 12.5 mM/L calcium (Ca) using soluble [Ca chloride (CChlor), Ca gluconate (CGluc) or Ca hydroxide (CHyd)] or insoluble [Ca carbonate (CCarb), Ca phosphate (CPhos) or Ca citrate (CCit)] salts. CPhos and CCit decreased heat stability moderately at 140 °C, while CCarb had no effect. Soluble salts had a pronounced destabilising effect at 140 °C due to increased ionic Ca levels. After a laboratory‐scale high‐temperature short‐time heating process, CHyd‐fortified RSMP had a lower viscosity than all other samples. CChlor and CGluc increased sedimentation during accelerated physical stability testing, with CHyd causing greater sedimentation than CChlor or CGluc.

show abstract

“…The heat stability of skim milk with calcium chloride added up to 20 mM has been explored by several authors: by determining the pH-heat coagulation time profile (Sievanen et al, 2008); by measuring the precipitate obtained by centrifugation (OnNom et al, 2012); and by diffusing wave spectroscopy (McKinnon et al 2008).…”

Section: Introductionmentioning

confidence: 99%