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

作者：Crowley Shane V; Kelly Alan L; O' Mahony James A

来源：International Journal of Dairy Technology, 2014, 67(4): 474-482.

DOI：10.1111/1471-0307.12150

• Fortification
• Calcium salts
• Skim milk
• Physicochemical properties
• Heat stability
• Physical stability

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.

• 出版日期2014-11