Practical consequences of calcium addition to and removal from milk and milk products

被引：36

作者：

Deeth, Hilton C. ^{[1
]}

Lewis, Michael J. ^{[2
]}

机构：

[1] Univ Queensland, Sch Agr & Food Sci, Brisbane, Qld 4072, Australia

[2] Univ Reading, Dept Food & Nutr Sci, Reading RG6 6AP, Berks, England

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2015年 / 68卷 / 01期

关键词：

Calcium; Fortification; Gelation; Fouling; Heat stability; Foaming; HEAT-STABILITY; CA2+-INDUCED GELATION; PHYSICAL-PROPERTIES; FOAMING PROPERTIES; IONIC CALCIUM; AGE GELATION; GOATS MILK; UHT-MILK; CASEIN; CITRATE;

D O I：

10.1111/1471-0307.12188

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Calcium in milk is significant for both its nutritive value and its key role in many functional properties of milk and milk products. 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. This article reviews the manipulation of the calcium content of several products and its practical consequences for dairy processing.

引用

页码：1 / 10

页数：10

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