The effect of free Ca2+ on the heat stability and other characteristics of low-heat skim milk powder |
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| Authors: | Marianthi Faka Mike J. Lewis Alistair S. Grandison Hilton Deeth |
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| Affiliation: | 1. School of Food Biosciences, The University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK;2. School of Land, Crop and Food Sciences, The University of Queensland, Brisbane, Queensland 4072, Australia;1. INRA, UMR1253, Science et Technologie du Lait et de l’?uf, F-35042 Rennes, France;2. AGROCAMPUS OUEST, UMR1253, Science et Technologie du Lait et de l’?uf, F-35042 Rennes, France;3. Université Fédérale de Viçosa (UFV), Departamento de Tecnologia de Alimentos, Laboratório de Leite e Derivados, 36570-000 Viçosa, Minas Gerais, Brazil;4. Université de Toulouse, INPT, Ecole d’Ingénieurs de Purpan, Département Sciences Agronomiques et Agroalimentaires, UPSP/DGER 115, F-31076 Toulouse Cedex 03, France;5. INRA, Biopolymères Interactions Assemblages, Rue de la Géraudière, F-44316 Nantes, France;1. University of Hohenheim, Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology, Garbenstr. 21, D-70599 Stuttgart, Germany;2. University of Hohenheim, Institute of Food Science and Biotechnology, Department of Process Engineering and Food Powders, Garbenstr. 25, D-70599 Stuttgart, Germany;3. FrieslandCampina, Amersfoort, The Netherlands;4. Food Quality and Design Group, Wageningen University and Research, Wageningen, The Netherlands;1. Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200, Aarhus N, Denmark;2. Arla Foods Innovation Centre, Agro Food Park 19, DK-8200, Aarhus N, Denmark |
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| Abstract: | Low-heat skim milk powder (SMP), reconstituted to 25% total solids, was found to have poor heat stability. This could be improved by reducing the free Ca2+ concentration to 1.14 mm, or lower, by the addition of either Amberlite IR-120 ion-exchange resin in its sodium form or tri-sodium citrate in skim milk prior to evaporation and spray drying. Reduction in Ca2+ concentration was accompanied by increases in pH, particle size, and kinematic viscosity, and by a reduction in ζ-potential and changes in colour. In-container sterilisation of the reconstituted powder increased particle size, ζ-potential, kinematic viscosity and a* and b* values. However, Ca2+ concentration, pH and whiteness decreased. This study elucidated the importance of Ca2+ concentration and pH on heat stability of low-heat SMP, suggesting that Ca2+ concentration and pH in bulk milk are useful indicators for ensuring that spray dried milk powder has good heat stability. |
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