Milk Salts: Technological Significance

Lucey, J.A.; Horne, David S.

doi:10.1007/978-3-030-92585-7_8

Cited by 4 publications

(5 citation statements)

References 199 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It can be observed that UFR produced at high temperature (i.e. 55°C) had higher [Ca 2+ ] when compared to those produced at low temperature (10°C); generally, this would contrast with previously published literature stating that low temperatures promote increasing [Ca 2+ ] in SM (Lucey and Horne 2022). This can be ascribed to a higher dissociation degree of the acids at 55°C than at 10°C, and thereby their potency as acidulants along with their different affinity of the acid anions and their calcium-binding ability (Thybo et al 2020).…”

Section: Gross Chemical Composition and Calcium Partitioning Of Ultra...contrasting

confidence: 81%

Influence of partial acidification of skim milk on ultrafiltration performance and physicochemical properties of the produced streams

Barjon

Skibsted

et al. 2023

Int J of Dairy Tech

View full text Add to dashboard Cite

The influence of partial acidification of skim milk (SM) using glucono‐δ‐lactone (GDL), citric acid (CA) or lactic acid (LA), on physicochemical properties (e.g. viscosity and calcium balance) of ultrafiltration (UF) retentates produced at 10 and 55°C was investigated. Ultrafiltration retentates produced using CA showed a significantly lower amount (P < 0.05) of ionic calcium and higher apparent viscosity than GDL and LA. Regardless of the acid used, total calcium concentration and apparent viscosity of streams were modified compared with SM, which impaired UF overall performance. Specifically, CA at 10°C and GDL at 55°C, both reduced the permeate flux when compared to the other acids.

show abstract

Section: Gross Chemical Composition and Calcium Partitioning Of Ultra...contrasting

confidence: 81%

Influence of partial acidification of skim milk on ultrafiltration performance and physicochemical properties of the produced streams

Barjon

Skibsted

et al. 2023

Int J of Dairy Tech

View full text Add to dashboard Cite

show abstract

“…It is important to understand the mechanism of polyprotic acids, such as the calcium salt of phosphoric acid (tricalcium phosphate), as this is a key component of milk and particularly of the casein micelle and becomes even more important during milk processing and product manufacture [16,17].…”

Section: Acid-base Reactionsmentioning

confidence: 99%

“…In thermodynamics, the equilibrium constant is related to the rate of the free energy change of the reaction in relation to temperature, which is represented by Van 't Hoff's Equation (17). R represents the gas constant, and ∆H represents the enthalpy change, which can be calculated from the change in Gibb's free energy (∆G) by calculating the difference between the enthalpy (H) and entropy (S) [20].…”

Section: The Ph-temperature Relationshipmentioning

confidence: 99%

“…Aside from the environmental conditions that effect the mineral balance, it is the protein content, and specifically the micellar casein concentration that distinguishes the distribution between the soluble and insoluble mineral fraction. Soluble milk minerals are present as free ions or associated with counter ions and distributed throughout the aqueous phase, compared to insoluble minerals mainly associated with the micellar casein fraction (e.g., micellar calcium phosphate) [16,17,61]. Approximately one-third of calcium (~9.0 mM), two-thirds of magnesium (~3.0 mM), half of the inorganic phosphate (~11.0 mM), and almost 90% of citrate (~8.0 mM) are found in the aqueous phase, while the remaining minerals are associated with the phosphorylated residues of caseins and form micellar calcium phosphate [60,62].…”

Section: Ph In Dairy Systemsmentioning

confidence: 99%

“…At ~25 • C, ~66% of the calcium and ~50% of the phosphate in milk are found to be associated with the micellar casein fraction (colloidal calcium phosphate). Increasing the temperature of milk causes a decrease in the soluble contents of both calcium and phosphate with a concomitant release of hydrogen, resulting in a decrease in pH [17,75]. This would mean a shift in equilibrium from left to right in Equation ( 27) below.…”

Section: Effects Of Solids Content and Temperature On Milk Ph During ...mentioning

confidence: 99%

See 2 more Smart Citations

pH, the Fundamentals for Milk and Dairy Processing: A Review

Aydogdu

O’Mahony

McCarthy

2023

Dairy

View full text Add to dashboard Cite

The ability to measure and capture real-time unit operational data has significant benefits during dairy processing, whether it is the basics, such as measuring temperature, pressure, and flow rates, or more recent developments in the case of in-line viscosity and product-compositional measurements. This rapid data collection has helped increase profitability by reducing energy costs, minimizing product loss, and allowing automated control. Advances in technology have allowed for in-line measurements of the composition and some physical attributes such as particle size and viscosity; however, an attribute that spans both compositional and physical attributes is pH, directly influenced by composition but also environments, such as temperature and dry matter content. pH is measured for a plethora of reasons, such as a measure of milk quality (microbial spoilage), acidification of casein, cheese production, maintaining optimum conditions during protein hydrolysis, etc. However, very little is published on the fundamentals of pH and pH measurement in dairy processing; rather, it is usually a cause-and-effect phenomenon. This review visits one of the oldest analytical considerations in the dairy industry and re-examines how it is affected by product composition and processing conditions.

show abstract