Fortification of reconstituted skim milk powder with different calcium salts: Impact of physicochemical changes on stability to processing

被引：39
作者：
Crowley, Shane V. [1 ]
Kelly, Alan L. [1 ]
O'Mahony, James A. [1 ]
机构：
[1] Univ Coll Cork Co, Sch Food & Nutr Sci, Cork, Ireland
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2014年 / 67卷 / 04期
关键词：
Fortification; Calcium salts; Skim milk; Physicochemical properties; Heat stability; Physical stability; HEAT-STABILITY; BUFFERING PROPERTIES; PH; DISSOCIATION; PROTEIN; CATIONS;
D O I：
10.1111/1471-0307.12150
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Reconstituted skim milk powder (RSMP) was fortified with 12.5mM/L calcium (Ca) using soluble [Ca chloride (CChlor), Ca gluconate (CGluc) or Ca hydroxide (CHyd)] or insoluble [Ca carbonate (CCarb), Ca phosphate (CPhos) or Ca citrate (CCit)] salts. CPhos and CCit decreased heat stability moderately at 140 degrees C, while CCarb had no effect. Soluble salts had a pronounced destabilising effect at 140 degrees C due to increased ionic Ca levels. After a laboratory-scale high-temperature short-time heating process, CHyd-fortified RSMP had a lower viscosity than all other samples. CChlor and CGluc increased sedimentation during accelerated physical stability testing, with CHyd causing greater sedimentation than CChlor or CGluc.
引用
收藏
页码：474 / 482
页数：9
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