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Fortification of reconstituted skim milk powder with different calcium salts: Impact of physicochemical changes on stability to processing
Author(s) -
Crowley Shane V,
Kelly Alan L,
O'Mahony James A
Publication year - 2014
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12150
Subject(s) - chemistry , calcium , calcium hydroxide , skimmed milk , calcium carbonate , fortification , heat stability , sedimentation , phosphate , nuclear chemistry , food science , biochemistry , materials science , organic chemistry , sediment , paleontology , composite material , biology
Reconstituted skim milk powder ( RSMP ) was fortified with 12.5 mM/L calcium (Ca) using soluble [Ca chloride ( CC hlor), Ca gluconate ( CG luc) or Ca hydroxide ( CH yd)] or insoluble [Ca carbonate ( CC arb), Ca phosphate ( CP hos) or Ca citrate ( CC it)] salts. CPhos and CC it decreased heat stability moderately at 140 °C, while CC arb had no effect. Soluble salts had a pronounced destabilising effect at 140 °C due to increased ionic Ca levels. After a laboratory‐scale high‐temperature short‐time heating process, CH yd‐fortified RSMP had a lower viscosity than all other samples. CC hlor and CG luc increased sedimentation during accelerated physical stability testing, with CH yd causing greater sedimentation than CC hlor or CG luc.