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Calcium: A comprehensive review on quantification,interaction with milk proteins and implications for processing of dairy products |
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| Authors: | Giovanni Barone Saeed Rahimi Yazdi Søren K Lillevang Lilia Ahrné |
| Affiliation: | 1. Department of Food Science, Ingredients and Dairy Technology, University of Copenhagen, Frederiksberg, Denmark;2. Arla Foods Amba, Aarhus N, Denmark
Contribution: Conceptualization, Validation, Writing - review & editing;3. Arla Foods Amba, Aarhus N, Denmark Contribution: Conceptualization, Writing - review & editing |
| Abstract: | Calcium (Ca) is a key micronutrient of high relevance for human nutrition that also influences the texture and taste of dairy products and their processability. In bovine milk, Ca is presented in several speciation forms, such as complexed with other milk components or free as ionic calcium while being distributed between colloidal and serum phases of milk. Partitioning of Ca between these phases is highly dynamic and influenced by factors, such as temperature, ionic strength, pH, and milk composition. Processing steps used during the manufacture of dairy products, such as preconditioning, concentration, acidification, salting, cooling, and heating, all contribute to modify Ca speciation and partition, thereby influencing product functionality, product yield, and fouling of equipment. This review aims to provide a comprehensive understanding of the influence of Ca partition on dairy products properties to support the development of kinetics models to reduce product losses and develop added-value products with improved functionality. To achieve this objective, approaches to separate milk phases, analytical approaches to determine Ca partition and speciation, the role of Ca on protein–protein interactions, and their influence on processing of dairy products are discussed. |
| Keywords: | Dairy | Calcium Quantification Processing Protein-calcium interactions |