The effect of free Ca2+ on the heat stability and other characteristics of low-heat skim milk powder

Faka, Marianthi; Lewis, Mary; Grandison, Alistair S.; Deeth, Hilton C.

doi:10.1016/j.idairyj.2008.12.006

Cited by 42 publications

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References 33 publications

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“…Differences in overall heat stability of the individual milk samples were small and an increase in total solids content was seen to be the dominating effect. An increase in soluble calcium and magnesium, a decrease in pH, an increase in ionic strength proportional to volume reduction and an increase in total protein are supposed to be the major variables limiting heat stability of concentrated milks with increasing total solids content (Anema, 2009;Augustin & Clarke, 1990;Dalgleish, Pouliot, & Paquin, 1987;Faka, Lewis, Grandison, & Deeth, 2009;Holm, Webb, & Deysher, 1932;Holt, Muir, & Sweetsur, 1978;Le Ray et al, 1998;Morrissey & O'Mahony, 1976;Sweetsur & Muir, 1982;On-Nom, Grandison, & Lewis, 2012;Pouliot & Boulet, 1991).…”

Section: Determination Of Heat Stability Time and Temperature Of Indimentioning

confidence: 99%

Heat stability of concentrated skim milk as a function of heating time and temperature on a laboratory scale – Improved methodology and kinetic relationship

Dumpler

Kulozik

2015

International Dairy Journal

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Section: Determination Of Heat Stability Time and Temperature Of Indimentioning

confidence: 99%

Heat stability of concentrated skim milk as a function of heating time and temperature on a laboratory scale – Improved methodology and kinetic relationship

Dumpler

Kulozik

2015

International Dairy Journal

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“…It has been previously reported that TSC increases the pH of samples ( Faka et al, 2009;Tsioulpos, 2005 ). This is achieved because the reduction in ionic calcium caused by TSC lowers the ionic calcium in the serum and this will increases the pH to maintain equilibrium as shown in the equation suggested by (Horne, 2003) The same mechanism was described during acidification.…”

Section: The Effect Of Ph Reduction On Gelation Of Uht Milk At 25 °Cmentioning

confidence: 86%

“…A study on soymilk revealed that increasing SHMP concentration reduced Ca ion concentration (Faka et al, 2009 (2005) who stated that SHMP had a strong chelating effect in milk. In one study it was revealed that TSC treated samples gelled more rapidly than either controls or samples with added SHMP (Kocak & Zadow, 1985).…”

Section: The Effect Of Ionic Calcium Reduction By Sequestering Agentsmentioning

confidence: 99%

“…Manipulating its concentration, particularly of the ionic form, alters the properties of the products and facilitates or hinders certain processing operations. Stability to thermal treatment is the major property affected, but several others such as gelation, coagulation and foaming are influenced by either adding or removing calcium (Deeth & Lewis, 2015;Faka et al, 2009). Calcium in milk is partitioned between the serum (30%) and colloidal phase of milk (70%).…”

Section: Introductionmentioning

confidence: 99%

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Preliminary Study on the Role of Ionic Calcium in Gelation and Proteolysis of UHT Milk

Mlipano

Michael²

2017

JFS

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A study was conducted to determine the influence of ionic calcium on gelation and proteolysis in milk. Raw milk was heated to 142 °C for 2s followed by cooling to 5 °C to make UHT milk. Two sequestering agents, Trisodium citrate (TSC) and Sodium hexametaphosphate (SHMP) were added at 0.04 -0.08% (w/v) to the processed UHT milk to reduce the ionic calcium levels. Proteolysis and gelation were induced by addition of trypsin (248 BAEE units), 0.03% (v/v) chymosin and 10 6 cfu/mL Pseudomonas fluorescens NCIMB 702085 (Ps. fl. 416) to UHT milk. Samples were stored at 25 °C for 2½ weeks to monitor gelation and Ca 2+ and some were incubated at 37 °C for 2h to monitor proteolysis. SHMP reduced more Ca 2+ than TSC. Ca 2+ reduction was accompanied by an increase in pH, most evident with TSC at 25 °C. Gelation was not observed in samples inoculated with Ps. fl. 416 (with sequestering agents) even after 9 days of storage, suggesting the importance of calcium in gelation. Chymosin treated samples gelled on day 0, whereas other samples gelled after 4 days. Trypsin increased Ca 2+ to levels higher than originally present in control UHT skim milk. Although in the current study, proteolysis was higher in samples inoculated with Pseudomonas fluorescens 416, no clear relationship was established between proteolysis and gelation in UHT milk. This observation Journal of Food Studies

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“…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

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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.

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The effect of free Ca2+ on the heat stability and other characteristics of low-heat skim milk powder

Cited by 42 publications

References 33 publications

Heat stability of concentrated skim milk as a function of heating time and temperature on a laboratory scale – Improved methodology and kinetic relationship

Heat stability of concentrated skim milk as a function of heating time and temperature on a laboratory scale – Improved methodology and kinetic relationship

Preliminary Study on the Role of Ionic Calcium in Gelation and Proteolysis of UHT Milk

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

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