Milk fortified with calcium: changes in the physicochemical and rheological characteristics that affect the stability

ACOSTA NB; SIHUFE GA; MEZA, BÁRBARA E; MARINO F; COSABEL LM; ZORRILLA SE; OLIVARES ML

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2020

0023-6438

The objective of this work was toanalyze the changes in the physicochemical andrheological characteristics of milk fortified with different calcium salts. Reconstituted milk samples using skim milk powder withdifferent concentrationsof calcium chloride and calcium lactate (0, 5 and 30 mmol kg-1) wereobtained. Several physicochemical and rheometric techniques were used toanalyze the effect of milk fortification. According to the results, all the applied techniquesindicated that someof the added calcium migrates into the casein micelle forming colloidal calciumphosphate, and that the calcium added as lactate enters themicelles to a greater extent. A part of whey proteins wouldalso be integrated into the micellar structure. Anaddition of 5 mmol kg-1 of calcium chloride and calcium lactatewould be practically feasible, due to the mineral balance and the thermalstability that were not significantly affectedat that concentration level. In conclusion, the results obtained withphysicochemical techniques commonly used in literature are in agreement withthose obtained in this study by rheometry, demonstrating that this simple andrapid technique allows inferring about the changes in mineral balance andeffects on thermal stability when different salts are used for milkfortification.