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

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

doi:10.1111/1471-0307.12150

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

Shane V. Crowley
, Alan L. Kelly
, James A. O'Mahony

School of Food and Nutritional Sciences

University College Cork

Research output: Contribution to journal › Article › peer-review

Abstract

Reconstituted skim milk powder (RSMP) was fortified with 12.5 mM/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 °C, while CCarb 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, 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.

Original language	English
Pages (from-to)	474-482
Number of pages	9
Journal	International Journal of Dairy Technology
Volume	67
Issue number	4
DOIs	https://doi.org/10.1111/1471-0307.12150
Publication status	Published - 1 Nov 2014

Keywords

Calcium salts
Fortification
Heat stability
Physical stability
Physicochemical properties
Skim milk

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10.1111/1471-0307.12150

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

abstract = "Reconstituted skim milk powder (RSMP) was fortified with 12.5 mM/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 °C, while CCarb 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, 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.",

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doi = "10.1111/1471-0307.12150",

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T1 - Fortification of reconstituted skim milk powder with different calcium salts

T2 - Impact of physicochemical changes on stability to processing

AU - Crowley, Shane V.

AU - Kelly, Alan L.

AU - O'Mahony, James A.

PY - 2014/11/1

Y1 - 2014/11/1

N2 - Reconstituted skim milk powder (RSMP) was fortified with 12.5 mM/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 °C, while CCarb 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, 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.

AB - Reconstituted skim milk powder (RSMP) was fortified with 12.5 mM/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 °C, while CCarb 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, 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.

KW - Calcium salts

KW - Fortification

KW - Heat stability

KW - Physical stability

KW - Physicochemical properties

KW - Skim milk

UR - https://www.scopus.com/pages/publications/84939264945

U2 - 10.1111/1471-0307.12150

DO - 10.1111/1471-0307.12150

M3 - Article

AN - SCOPUS:84939264945

SN - 1364-727X

VL - 67

SP - 474

EP - 482

JO - International Journal of Dairy Technology

JF - International Journal of Dairy Technology

IS - 4

ER -

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

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