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Distribution of 45 Ca between soluble and colloidal phases of buffaloes' milk as affected by processing
Author(s) -
Sindhu Jagveer S.,
Roy Nirendra K.
Publication year - 1982
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740330317
Subject(s) - pasteurization , chemistry , in vitro , colloid , skimmed milk , food science , zoology , chromatography , biochemistry , biology
The distribution of 45 Ca between the soluble and colloidal phases of skimmed buffaloes' milk, and the effects of five processing treatments, was determined by the rennet coagulation technique. The five processing treatments consisted of pasteurisation (at 71.8°C for 15 s), pre‐warming (at 96°C for 5 min), sterilisation (at 121.5°C for 15 min), and cooling (for 24 h at 4–6 and 0°C). The proportion of 45 Ca in the soluble phase of raw milk was about 44% ( in vitro ) and 37% ( in vitro ), while that of original Ca was about 21% (control). In vitro , pasteurisation, pre‐warming and sterilisation progressively decreased the amount of 45 Ca incorporated into the soluble phase to about 39, 31 and 27%, respectively. The decline of incorporated 45 Ca was statistically significant ( P < 0.01) for the prewarming and sterilisation of milk. In vitro , the decline of incorporated 45 Ca or the transfer of 45 Ca from the soluble to the colloidal phase due to the heat treatment, was small, irregular and not significant. Changes due to cooling were not significant for any of the experiments. Significantly different results were observed for the partitioning of Ca when comparisons were made between in‐vitro introduced 45 Ca and original Ca, and between in‐vivo incorporated 45 Ca and original Ca.