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

Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products

“…The combination of viscosity measurements and quantification of Ca partitioning can be advantageous for predicting and assessing physicochemical stability. For example, Acosta et al (2020) investigated the influence of two different types of Ca salts (i.e., calcium chloride and lactate) on the rheological properties of reconstituted skim milk powder at three different Ca concentrations (i.e., 0, 5, and 30 mM). Concentrations of up to 30 mM of both salts used resulted in increased viscosity during heating compared to a reference (noncalcium added skim milk), with chloride being more pronounced on viscosity at a lower temperature (64 • C) than lactate (70 • C).…”

Physicochemical, sensorial and rheological characterisation of whole‐fat or low‐fat milk jams as influenced by calcium chloride, sodium bicarbonate and sucrose content

“…The addition of calcium in milk is a usual practice to improve its nutritional and rheological properties. Various calcium salts are added to milk including soluble and less soluble calcium such as calcium chloride, calcium phosphate, calcium carbonate, tribasic calcium phosphate, calcium citrate, calcium lactate, calcium gluconate, calcium lactate gluconate and natural milk calcium (Acosta et al ., 2020). The addition of calcium in milk can lead to changes in the physicochemical attributes and cause irreversible coagulation during high heat treatment and unacceptable off‐flavours (Singh et al ., 2007; Ramasubramanian et al ., 2012).…”

“…The physicochemical and rheological changes that occur in milk with added calcium chloride and calcium lactate in different concentrations (0, 5–30, 200 m m ) were reported by Acosta et al . (2020) Ramasubramanian et al . (2012, 2014).…”

“…Investigations on the influence of ionic calcium and the milk coagulation throughout heat processing are reported considerably (Vyas & Tong, 2004;Singh et al, 2007;On-Nom et al, 2012). The physicochemical and rheological changes that occur in milk with added calcium chloride and calcium lactate in different concentrations (0, 5-30, 200 mM) were reported by Acosta et al (2020) Ramasubramanian et al (2012, 2014.…”

“…The structuring properties and the gelling of the milk, that is, the 'gel point' is an interesting topic that has been studied intensively (On-Nom et al, 2012;Ramasubramanian et al, 2012Ramasubramanian et al, , 2014Acosta et al, 2020). The flow properties define the texture of products that influence the approval and the recognition of consumers.…”