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Practical consequences of calcium addition to and removal from milk and milk products
Author(s) -
Deeth Hilton C,
Lewis Michael J
Publication year - 2015
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 - 10.1111/1471-0307.12188
Subject(s) - calcium , food science , coagulation , chemistry , dairy industry , calcium salts , business , biochemical engineering , organic chemistry , medicine , engineering , psychiatry
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.