Effects of different calcium salts on properties of milk related to heat stability |
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Authors: | ESEREOSA D OMOARUKHE NATTIRA ON‐NOM ALISTAIR S GRANDISON MICHAEL J LEWIS |
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Affiliation: | 1. Esereosa D Omoarukhe, Quality Auditor, Launceston, Cornwall PL15 7AF;2. Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading RG6 6AP, UK |
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Abstract: | Insoluble calcium salts were added to milk to increase total calcium by 30 mM, without changing properties influencing heat stability, such as pH and ionic calcium. There were no major signs of instability associated with coagulation, sediment formation or fouling when subjected to ultra high temperature (UHT) and in‐container sterilisation. The buffering capacity was also unaltered. On the other hand, addition of soluble calcium salts reduced pH, increased ionic calcium and caused coagulation to occur. Calcium chloride showed the largest destabilising effect, followed by calcium lactate and calcium gluconate. Milk became unstable to UHT processing at lower calcium additions compared to in‐container sterilisation. |
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Keywords: | Calcium salts Heat stability Ionic calcium pH |
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