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Buffalo milk was fortified with calcium at the rate of 50 mg calcium/100 ml milk using calcium chloride, calcium lactate and calcium gluconate, and the resulting decrease in pH was restored to its original value by adding disodium phosphate. The maximum heat stability of calcium‐fortified buffalo milk remained slightly lower than that of unfortified milk. Calcium gluconate‐fortified milk had the highest heat stability, bioavailability of calcium, partitioning of calcium in the dissolved state and viscosity, and the least curd tension compared to other fortified milk, without any adverse impact on sensory properties. The bioavailability of calcium and heat stability was lowest in the case of buffalo milk fortified with calcium chloride.

The influence of concentration and addition of 0.5 and 1.0% acid casein on the heat stability (determined as heat coagulation time (HCT) at 130°C) as well as the salt balance of buffalo milk was studied. This was compared to bovine milk. It was observed that buffalo milk was more stable than bovine milk when heated in its fluid state with HCT values of 32.3 min as compared to 31.3 min for cows'milk. However, concentration caused a greater destabilization of buffalo milk (HCT = 2.9 min) as compared to bovine milk (HCT = 6.6 min). The greater decrease in the HCT of buffalo milk may be attributed to a greater disruption of the salt equilibrium and a larger decrease in pH caused during concentration. Casein addition had a stabilizing effect on the concentrated buffalo milk but not on the fluid milk due to its effect on the salt balance. While calcium, magnesium and phosphate shifted from the dissolved to the colloidal phase the shift in the citrate ion was reverse.

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The influence of three different concentrations, 0.05%, 0.10% and 0.15% of monobasic sodium phosphate on the heat stability (at 130°C) and pH of buffalo milk and its 2:l concentrate was determined It was observed that sodium phosphate caused a considerable increase in the heat stability, determined as heat coagulation time (HCU of concentrated buffalo milk. The optimum concentration of sodium phosphate for imparting maximum stability to the concentrate was different for different samples. However, with the addition of an appropriate concentration of sodium phosphate it was possible to manufacture evaporated milk up to 36% total solids. Depending on the HCT/pH profile, some of the samples of fluid (unconcentrated) milk were stabilized while the others were destabilized due to the addition of sodium phosphate Addition of monobasic sodium phosphate caused a de crease in the pH of fluid milk and its concentrate. and Tayal 1984) revealed that disodium phosphate and sodium citrate acts as destabilizing agents when added to buffalo milk prior to its concentration. This Journal o f F d Aocessing and Preeervatwn 9 (1985) 57-64. All Rights Reserved 57 OCbpyright 1986 by Food & Nutrition Re88, Znc, Westport, Connecticut. 58 J. S. SINDHU