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

Autores
Acosta, Nadia Belén; Sihufe, Guillermo Adrian; Meza, Barbara Erica del Valle; Marino, Fernanda; Costabel, Luciana Maria; Zorrilla, Susana; Olivares, María Laura
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this work was to analyze the changes in the physicochemical and rheological characteristics of milk fortified with different calcium salts. Reconstituted milk samples using skim milk powder with different concentrations of calcium chloride and calcium lactate (0, 5 and 30 mmol kg−1) were obtained. Several physicochemical and rheometric techniques were used to analyze the effect of milk fortification. According to the results, all the applied techniques indicated that some of the added calcium migrates into the casein micelle forming colloidal calcium phosphate, and that the calcium added as lactate enters the micelles to a greater extent. A part of whey proteins would also be integrated into the micellar structure. An addition of 5 mmol kg−1 of calcium chloride and calcium lactate would be practically feasible, due to the mineral balance and the thermal stability that were not significantly affected at that concentration level. In conclusion, the results obtained with physicochemical techniques commonly used in literature are in agreement with those obtained in this study by rheometry, demonstrating that this simple and rapid technique allows inferring about the changes in mineral balance and effects on thermal stability when different salts are used for milk fortification.
Fil: Acosta, Nadia Belén. Instituto Nacional de Tecnología Agropecuaria Eea, Rafaela; Argentina
Fil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Meza, Barbara Erica del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Marino, Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Costabel, Luciana Maria. Instituto Nacional de Tecnología Agropecuaria Eea, Rafaela; Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Olivares, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Materia
CALCIUM FORTIFICATION
HEAT STABILITY
MILK
PHYSICOCHEMICAL CHANGES
RHEOLOGY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/117344
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/117344
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stabilityAcosta, Nadia BelénSihufe, Guillermo AdrianMeza, Barbara Erica del ValleMarino, FernandaCostabel, Luciana MariaZorrilla, SusanaOlivares, María LauraCALCIUM FORTIFICATIONHEAT STABILITYMILKPHYSICOCHEMICAL CHANGESRHEOLOGYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objective of this work was to analyze the changes in the physicochemical and rheological characteristics of milk fortified with different calcium salts. Reconstituted milk samples using skim milk powder with different concentrations of calcium chloride and calcium lactate (0, 5 and 30 mmol kg−1) were obtained. Several physicochemical and rheometric techniques were used to analyze the effect of milk fortification. According to the results, all the applied techniques indicated that some of the added calcium migrates into the casein micelle forming colloidal calcium phosphate, and that the calcium added as lactate enters the micelles to a greater extent. A part of whey proteins would also be integrated into the micellar structure. An addition of 5 mmol kg−1 of calcium chloride and calcium lactate would be practically feasible, due to the mineral balance and the thermal stability that were not significantly affected at that concentration level. In conclusion, the results obtained with physicochemical techniques commonly used in literature are in agreement with those obtained in this study by rheometry, demonstrating that this simple and rapid technique allows inferring about the changes in mineral balance and effects on thermal stability when different salts are used for milk fortification.Fil: Acosta, Nadia Belén. Instituto Nacional de Tecnología Agropecuaria Eea, Rafaela; ArgentinaFil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Meza, Barbara Erica del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Marino, Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Costabel, Luciana Maria. Instituto Nacional de Tecnología Agropecuaria Eea, Rafaela; ArgentinaFil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Olivares, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaElsevier Science2020-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/117344Acosta, Nadia Belén; Sihufe, Guillermo Adrian; Meza, Barbara Erica del Valle; Marino, Fernanda; Costabel, Luciana Maria; et al.; Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stability; Elsevier Science; LWT - Food Science and Technology; 134; 12-2020; 1102041-11020480023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2020.110204info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-05T10:12:53Zoai:ri.conicet.gov.ar:11336/117344instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-11-05 10:12:53.917CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stability
title Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stability
spellingShingle Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stability
Acosta, Nadia Belén
CALCIUM FORTIFICATION
HEAT STABILITY
MILK
PHYSICOCHEMICAL CHANGES
RHEOLOGY
title_short Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stability
title_full Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stability
title_fullStr Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stability
title_full_unstemmed Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stability
title_sort Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stability
dc.creator.none.fl_str_mv Acosta, Nadia Belén
Sihufe, Guillermo Adrian
Meza, Barbara Erica del Valle
Marino, Fernanda
Costabel, Luciana Maria
Zorrilla, Susana
Olivares, María Laura
author Acosta, Nadia Belén
author_facet Acosta, Nadia Belén
Sihufe, Guillermo Adrian
Meza, Barbara Erica del Valle
Marino, Fernanda
Costabel, Luciana Maria
Zorrilla, Susana
Olivares, María Laura
author_role author
author2 Sihufe, Guillermo Adrian
Meza, Barbara Erica del Valle
Marino, Fernanda
Costabel, Luciana Maria
Zorrilla, Susana
Olivares, María Laura
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv CALCIUM FORTIFICATION
HEAT STABILITY
MILK
PHYSICOCHEMICAL CHANGES
RHEOLOGY
topic CALCIUM FORTIFICATION
HEAT STABILITY
MILK
PHYSICOCHEMICAL CHANGES
RHEOLOGY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objective of this work was to analyze the changes in the physicochemical and rheological characteristics of milk fortified with different calcium salts. Reconstituted milk samples using skim milk powder with different concentrations of calcium chloride and calcium lactate (0, 5 and 30 mmol kg−1) were obtained. Several physicochemical and rheometric techniques were used to analyze the effect of milk fortification. According to the results, all the applied techniques indicated that some of the added calcium migrates into the casein micelle forming colloidal calcium phosphate, and that the calcium added as lactate enters the micelles to a greater extent. A part of whey proteins would also be integrated into the micellar structure. An addition of 5 mmol kg−1 of calcium chloride and calcium lactate would be practically feasible, due to the mineral balance and the thermal stability that were not significantly affected at that concentration level. In conclusion, the results obtained with physicochemical techniques commonly used in literature are in agreement with those obtained in this study by rheometry, demonstrating that this simple and rapid technique allows inferring about the changes in mineral balance and effects on thermal stability when different salts are used for milk fortification.
Fil: Acosta, Nadia Belén. Instituto Nacional de Tecnología Agropecuaria Eea, Rafaela; Argentina
Fil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Meza, Barbara Erica del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Marino, Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Costabel, Luciana Maria. Instituto Nacional de Tecnología Agropecuaria Eea, Rafaela; Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Olivares, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
description The objective of this work was to analyze the changes in the physicochemical and rheological characteristics of milk fortified with different calcium salts. Reconstituted milk samples using skim milk powder with different concentrations of calcium chloride and calcium lactate (0, 5 and 30 mmol kg−1) were obtained. Several physicochemical and rheometric techniques were used to analyze the effect of milk fortification. According to the results, all the applied techniques indicated that some of the added calcium migrates into the casein micelle forming colloidal calcium phosphate, and that the calcium added as lactate enters the micelles to a greater extent. A part of whey proteins would also be integrated into the micellar structure. An addition of 5 mmol kg−1 of calcium chloride and calcium lactate would be practically feasible, due to the mineral balance and the thermal stability that were not significantly affected at that concentration level. In conclusion, the results obtained with physicochemical techniques commonly used in literature are in agreement with those obtained in this study by rheometry, demonstrating that this simple and rapid technique allows inferring about the changes in mineral balance and effects on thermal stability when different salts are used for milk fortification.
publishDate 2020
dc.date.none.fl_str_mv 2020-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/117344
Acosta, Nadia Belén; Sihufe, Guillermo Adrian; Meza, Barbara Erica del Valle; Marino, Fernanda; Costabel, Luciana Maria; et al.; Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stability; Elsevier Science; LWT - Food Science and Technology; 134; 12-2020; 1102041-1102048
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/117344
identifier_str_mv Acosta, Nadia Belén; Sihufe, Guillermo Adrian; Meza, Barbara Erica del Valle; Marino, Fernanda; Costabel, Luciana Maria; et al.; Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stability; Elsevier Science; LWT - Food Science and Technology; 134; 12-2020; 1102041-1102048
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2020.110204
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1847977671312539648
score 13.121305

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