Influence of stabilizers on the salt balance and pH of buffalo milk and its concentrate

Abstract

The influence of three different concentrations (0.05%, 0.10% and 0.15%) of two stabilizers, disodium phosphate and trisodium citrate on the salt balance (concentration and molar ratios of salt constituents in the dissolved phase) and pH of buffalo milk and its 2 : 1 concentrate was determined. The disodium phosphate caused a significant shift in all the salt constituents (calcium, magnesium, phosphate and citrate) from the dissolved to the colloidal phase while the trisodium citrate produced a significant shift from the colloidal to the dissolved phase. Further, the phosphate caused a uniform decrease in the molar ratios of Ca/P and (Ca+Mg)/(P+Cit.) in the dessolved phase, while the citrate produced only a small and non-significant effect. Both salts caused a significant increase in pH which was progressive with increase in the concentration of added salts. Therefore, the primary effect of stabilizers in stabilizing or destabilizing the milk is a consequence of their influence on the pH and not on the mineral equilibrium of milk.

Bioavailability of calcium and physicochemical properties of calcium‐fortified buffalo milk

“…As far as the effect of addition of disodium phosphate on the heat stability is concerned, however, the results of the present investigation are in agreement with the earlier observation of Sindhu and Sharma (1986) that the heat stability of acidic buffalo milk can be restored by increasing its pH with the addition of disodium phosphate. It has also been reported (Sindhu 1985; Sindhu and Tayal 1984, 1986) for buffalo milk and its concentrated product that addition of stabilizers, disodium phosphate and trisodium citrate, may impart stabilization if the pH of maximum stability falls either on the acidic side of the natural pH or coincides with its natural pH.…”