Effect of NaCl on some physico-chemical properties of concentrated bovine milk |
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| Affiliation: | 1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland;2. NIZO food research, P.O. Box 20, 6710 BA Ede, The Netherlands;1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China;2. International Joint Research Laboratory for Functional Dairy Protein Ingredients, U.S.-China Dairy Innovation Center, Jiangnan University, Wuxi, Jiangsu Province 214122, China;3. School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand;4. Riddet Institute, Palmerston North, New Zealand;5. Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA;1. Dairy Science Department, South Dakota State University, Brookings, SD, USA;2. NIZO Food Research, P.O. Box 20, 6710 BA, Ede, The Netherlands;3. Dairy Foods Research and Development, Land O''Lakes, Inc., Arden Hills, MN, USA |
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| Abstract: | The influence of added NaCl (75–850 mmol L−1) on some physicochemical properties of 2× or 3× concentrated milk (18 or 27%, w/v, total solids, respectively) was investigated. Adding NaCl did not influence average casein micelle size, but reduced the net-negative charge on the casein micelles and milk pH. The level of soluble and ionic calcium was increased by addition of NaCl, but the level of soluble inorganic phosphorus was not influenced. Addition of NaCl shifted the maximum in the pH–heat coagulation time (HCT) profile of 2× or 3× concentrated milk to a higher pH value and certain concentrations increased the maximum HCT, probably due to the fact that NaCl reduced the extent of heat-induced dissociation of κ-casein. Added NaCl reduced the ethanol stability, with the extent of this effect increasing with the concentration of NaCl. The key-mechanism though which added NaCl induces changes in the physico-chemical stability of casein micelles appears to be through changes in the charge on the casein micelles. |
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