The effect of free Ca2+ on the heat stability and other characteristics of low-heat skim milk powder

Faka, M, Lewis, MJ, Grandison, AS and Deeth, H (2009) The effect of free Ca2+ on the heat stability and other characteristics of low-heat skim milk powder. INTERNATIONAL DAIRY JOURNAL, 19 6-7: 386-392. doi:10.1016/j.idairyj.2008.12.006


Author Faka, M
Lewis, MJ
Grandison, AS
Deeth, H
Title The effect of free Ca2+ on the heat stability and other characteristics of low-heat skim milk powder
Formatted title
The effect of free Ca2+ on the heat stability and other characteristics of low-heat skim milk powder
Journal name INTERNATIONAL DAIRY JOURNAL   Check publisher's open access policy
ISSN 0958-6946
Publication date 2009-06
Year available 2009
Sub-type Article (original research)
DOI 10.1016/j.idairyj.2008.12.006
Volume 19
Issue 6-7
Start page 386
End page 392
Total pages 7
Editor Jelen, P.
Place of publication Netherlands
Publisher Elsevier B V
Collection year 2010
Language eng
Subject C1
860204 Processed Milk and Cream (incl. Powder, Evaporated and Condensed)
090805 Food Processing
Abstract Low-heat skim milk powder (SMP), reconstituted to 25% total solids, was found to have poor heat stability. This could be improved by reducing the free Ca2+ concentration to 1.14 mm, or lower, by the addition of either Amberlite IR-120 ion-exchange resin in its sodium form or tri-sodium citrate in skim milk prior to evaporation and spray drying. Reduction in Ca2+ concentration was accompanied by increases in pH, particle size, and kinematic viscosity, and by a reduction in ζ-potential and changes in colour. In-container sterilisation of the reconstituted powder increased particle size, ζ-potential, kinematic viscosity and a* and b* values. However, Ca2+ concentration, pH and whiteness decreased. This study elucidated the importance of Ca2+ concentration and pH on heat stability of low-heat SMP, suggesting that Ca2+ concentration and pH in bulk milk are useful indicators for ensuring that spray dried milk powder has good heat stability.
Keyword STERILIZED CONCENTRATED MILK
Q-Index Code C1
Q-Index Status Confirmed Code

Document type: Journal Article
Sub-type: Article (original research)
Collections: 2010 Higher Education Research Data Collection
School of Agriculture and Food Sciences
 
Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 14 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 18 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Thu, 03 Sep 2009, 08:06:53 EST by Mr Andrew Martlew on behalf of School of Land, Crop and Food Sciences