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

Autores
Acosta, Nadia Belen; Sihufe, Guillermo Adrián; Meza, Bárbara Erica; Marino, Fernanda; Costabel, Luciana Maria; Zorrilla, Susana E.; Olivares, María Laura
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
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.
EEA Rafaela
Fil: Acosta, Nadia Belen. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Sihufe, Guillermo Adrián. 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. Facultad de Ingeniería Química. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Meza, Bárbara Erica. 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. Facultad de Ingeniería Química. 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. Facultad de Ingeniería Química. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Costabel, Luciana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Zorrilla, Susana E. 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. Facultad de Ingeniería Química. 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. Facultad de Ingeniería Química. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fuente
LWT - Food Science and Technology 134 : 110204 (December 2020)
Materia
Leche
Reología
Calcio
Propiedades Fisicoquímicas
Tolerancia al Calor
Milk
Rheology
Calcium
Chemicophysical Properties
Heat Tolerance
Heat Stability
Nivel de accesibilidad
acceso abierto
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/7974
Acceder
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oai_identifier_str oai:localhost:20.500.12123/7974
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stabilityAcosta, Nadia BelenSihufe, Guillermo AdriánMeza, Bárbara EricaMarino, FernandaCostabel, Luciana MariaZorrilla, Susana E.Olivares, María LauraLecheReologíaCalcioPropiedades FisicoquímicasTolerancia al CalorMilkRheologyCalciumChemicophysical PropertiesHeat ToleranceHeat StabilityThe 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.EEA RafaelaFil: Acosta, Nadia Belen. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Sihufe, Guillermo Adrián. 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. Facultad de Ingeniería Química. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Meza, Bárbara Erica. 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. Facultad de Ingeniería Química. 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. Facultad de Ingeniería Química. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Costabel, Luciana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Zorrilla, Susana E. 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. Facultad de Ingeniería Química. 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. Facultad de Ingeniería Química. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaElsevierinfo:eu-repo/date/embargoEnd/2021-09-282020-09-28T11:50:36Z2020-09-28T11:50:36Z2020-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/7974https://www.sciencedirect.com/science/article/pii/S00236438203119320023-6438https://doi.org/10.1016/j.lwt.2020.110204LWT - Food Science and Technology 134 : 110204 (December 2020)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccess2025-10-16T09:29:54Zoai:localhost:20.500.12123/7974instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:29:54.718INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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 Belen
Leche
Reología
Calcio
Propiedades Fisicoquímicas
Tolerancia al Calor
Milk
Rheology
Calcium
Chemicophysical Properties
Heat Tolerance
Heat Stability
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 Belen
Sihufe, Guillermo Adrián
Meza, Bárbara Erica
Marino, Fernanda
Costabel, Luciana Maria
Zorrilla, Susana E.
Olivares, María Laura
author Acosta, Nadia Belen
author_facet Acosta, Nadia Belen
Sihufe, Guillermo Adrián
Meza, Bárbara Erica
Marino, Fernanda
Costabel, Luciana Maria
Zorrilla, Susana E.
Olivares, María Laura
author_role author
author2 Sihufe, Guillermo Adrián
Meza, Bárbara Erica
Marino, Fernanda
Costabel, Luciana Maria
Zorrilla, Susana E.
Olivares, María Laura
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Leche
Reología
Calcio
Propiedades Fisicoquímicas
Tolerancia al Calor
Milk
Rheology
Calcium
Chemicophysical Properties
Heat Tolerance
Heat Stability
topic Leche
Reología
Calcio
Propiedades Fisicoquímicas
Tolerancia al Calor
Milk
Rheology
Calcium
Chemicophysical Properties
Heat Tolerance
Heat Stability
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.
EEA Rafaela
Fil: Acosta, Nadia Belen. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Sihufe, Guillermo Adrián. 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. Facultad de Ingeniería Química. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Meza, Bárbara Erica. 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. Facultad de Ingeniería Química. 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. Facultad de Ingeniería Química. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Costabel, Luciana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Zorrilla, Susana E. 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. Facultad de Ingeniería Química. 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. Facultad de Ingeniería Química. 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 2020-09-28T11:50:36Z
2020-09-28T11:50:36Z
2020-09
info:eu-repo/date/embargoEnd/2021-09-28
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/7974
https://www.sciencedirect.com/science/article/pii/S0023643820311932
0023-6438
https://doi.org/10.1016/j.lwt.2020.110204
url http://hdl.handle.net/20.500.12123/7974
https://www.sciencedirect.com/science/article/pii/S0023643820311932
https://doi.org/10.1016/j.lwt.2020.110204
identifier_str_mv 0023-6438
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv LWT - Food Science and Technology 134 : 110204 (December 2020)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.712165

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