Effects of different calcium salts on properties of milk related to heat stability

Omoarukhe, Esereosa; On-Nom, Nattira; Grandison, Alistair S.; Lewis, Michael

doi:10.1111/j.1471-0307.2010.00613.x

Cited by 70 publications

(66 citation statements)

References 26 publications

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“…Moreover, after addition of calcium to milk, its rennet coagulation was improved with a decrease in gelation time and an increase in gel firmness. On the contrary, addition of insoluble calcium salts like calcium phosphate does not change the physico-chemical and technological properties of enriched milks (Philippe et al 2004;Omoarukhe et al 2010).…”

Section: Addition Of Di-and Trivalent Cationsmentioning

confidence: 97%

Modifications of structures and functions of caseins: a scientific and technological challenge

Broyard

Gaucheron

2015

Dairy Sci. & Technol.

263

133

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Casein molecules are used in food industry as ingredients. They can be used as isolated forms and under micellar form consisting in an association of different casein molecules and calcium phosphate. In this review, after a brief reminder of the main characteristics of casein molecules and casein micelles, the modifications of caseins induced by physical, chemical, and enzymatic actions are reported. The resulting new physicochemical properties (mineral and casein compositions, charge, hydrophobicity, aggregation state, and morphology) and techno-functionalities (heat stability, viscosity, gelation, emulsifying, and foaming properties) are described and discussed with a special attention paid to the results obtained in our laboratory since several decades.

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Section: Addition Of Di-and Trivalent Cationsmentioning

confidence: 97%

Modifications of structures and functions of caseins: a scientific and technological challenge

Broyard

Gaucheron

2015

Dairy Sci. & Technol.

263

133

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“…The alcohol test may be used as a reliable indicator of raw milk stability for ultra-high temperature and milk powder processing (Boumpa et al, 2008;Omoarukhe et al, 2010). Usually, excessive acidity has been considered as the main factor leading to reduced stability, but as 40% to 50% of milk samples presenting acidity within acceptable values (pH: 6.6 to 6.8 or titratable acidity: 14 to 188D) still precipitated to the alcohol test, other issues may be acting on this (Oliveira et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Severe feed restriction increases permeability of mammary gland cell tight junctions and reduces ethanol stability of milk

Stumpf

Fischer

McManus

et al. 2013

Animal

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A total of twelve lactating Jersey cows were used in a 5-week experiment to determine the effects of severe feed restriction on the permeability of mammary gland cell tight junctions (TJs) and its effects on milk stability to the alcohol test. During the first 2 weeks, cows were managed and fed together and received the same diet according to their nutritional requirements (full diet: 15 kg of sugar cane silage; 5.8 kg of alfalfa hay; 0.16 kg of mineral salt and 6.2 kg of concentrate). In the 3rd week, animals were distributed into two groups of six cows each. One group received the full diet and the other a restricted diet (50% of the full diet). In the 4th and 5th weeks, all animals received the full diet again. Milk composition and other attributes, such as titratable acidity, ethanol stability, pH, density and somatic cell count (SCC) were evaluated. Cortisol levels indicated the stress condition of the cows. Plasma lactose and milk sodium were measured to assess mammary TJ leakiness. Principal factor analysis (PFA) showed that the first two principal factors (PFs) contributed with 44.47% and 20.57% of the total variance in the experiment and, as feeding levels increased, milk stability to the ethanol test became higher and plasma lactose levels decreased, which indicates lower permeability of the mammary gland cell TJ. Correspondence analyses were consistent with PFA and also showed that lower feeding levels were related to reduced milk stability, high plasma lactose, high sodium in milk, low milk lactose (another parameter used to assess TJ permeability) and higher cortisol levels, indicating the stress to which animals were submitted. All observations were grouped in three clusters, with some of the above-mentioned patterns. Feeding restriction was associated with higher permeability of TJ, decreasing milk stability to the ethanol test.

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“…Pirkul et al (1997) reported that Ca content of yogurt can be increased by 34-39% without marked effect on the quality of the yogurt. Both soluble and insoluble calcium salts have been used for the fortification of dairy products, but insoluble salts such as calcium carbonate and calcium phosphate have the least effect on the properties of the fortified product (Omoarukhe et al, 2010). However, the sizes of the insoluble calcium salts should be reduced in order to avoid the formation of sediment and development of a grainy texture (Fleury et al, 1998).…”

Section: The Use Of Nano-sized Eggshell Powder For Calcium Fortificatmentioning

confidence: 99%

The use of nano-sized eggshell powder for calcium fortification of cow?s and buffalo?s milk yogurts

El-Shibiny

El-Gawad

Assem

et al. 2018

Acta Sci Pol Technol Aliment

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Background. Calcium is an essential element for the growth, activity, and maintenance of the human body. Eggshells are a waste product which has received growing interest as a cheap and effective source of dietary calcium. Yogurt is a food which can be fortified with functional additives, including calcium. The aim of this study was to produce yogurt with a high calcium content by fortification with nano-sized eggshell powder (nano-ESP). Materials and methods. Nano-sized ESP was prepared from pre-boiled and dried eggshell, using a ball mill. Yogurt was prepared from cow's milk supplemented with 3% skimmed milk powder, and from buffalo's milk fortified with 0.1, 0.2 and 0.3% and 0.1, 0.3 and 0.5% nano-ESP respectively. Results. Electron microscopic transmission showed that the powder consisted of nano-sized crystalline structures (~10 nm). Laser scattering showed that particles followed a normal distribution pattern with z-average of 590.5 nm, and had negative zeta-potential of -9.33 ±4.2 mV. Results regarding changes in yogurt composition, acid development, calcium distribution, biochemical changes, textural parameters and sensory attributes have been presented and discussed. Conclusion. The addition of up to 0.3% nano-ESP made cow and buffalo high-calcium yogurts with an acceptable composition and quality. High-calcium yogurt may offer better health benefits, such as combating osteoporosis.

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Effects of different calcium salts on properties of milk related to heat stability

Cited by 70 publications

References 26 publications

Modifications of structures and functions of caseins: a scientific and technological challenge

Modifications of structures and functions of caseins: a scientific and technological challenge

Severe feed restriction increases permeability of mammary gland cell tight junctions and reduces ethanol stability of milk

The use of nano-sized eggshell powder for calcium fortification of cow?s and buffalo?s milk yogurts

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