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  • Cited by 4
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    This article has been cited by the following publications. This list is generated based on data provided by CrossRef.

    de la Fuente, Miguel Angel and Juárez, Manuela 2015. Handbook of Mineral Elements in Food.


    Lin, M.-J. Grandison, A.S. and Lewis, M.J. 2015. Partitioning of calcium and magnesium (total divalent cations) during membrane filtration of milk. Journal of Food Engineering, Vol. 149, p. 153.


    Svanborg, Sigrid Johansen, Anne-Grethe Abrahamsen, Roger K. and Skeie, Siv B. 2014. Initial pasteurisation effects on the protein fractionation of skimmed milk by microfiltration. International Dairy Journal, Vol. 37, Issue. 1, p. 26.


    On-Nom, N. Grandison, A.S. and Lewis, M.J. 2012. Heat stability of milk supplemented with calcium chloride. Journal of Dairy Science, Vol. 95, Issue. 4, p. 1623.


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Mineral partitioning in milk and milk permeates at high temperature

  • Divina D Kaombe (a1), Yanhong Du (a2) and Michael J Lewis (a3)
  • DOI: http://dx.doi.org/10.1017/S0022029911000616
  • Published online: 13 September 2011
Abstract

The soluble phase of milk was separated at 20 and 80°C using ultrafiltration. The resulting permeates were then subjected to further ultrafiltration and dialysis at close to these two temperatures. It was found that pH, Ca2+ and soluble Ca decreased as the separation temperature increased both in original UF permeates and in dialysates obtained from these permeates, but P decreased only slightly. The major reason for these changes was due to the precipitation of calcium phosphate/citrate complexes onto the casein micelle with concomitant release of H+. The pH of both permeates and dialysates from milk at 20°C were slightly higher than for milk. When UF permeates collected at 20 and 80°C, were each dialysed at both these temperatures, the dialysate collected at 80°C showed much less temperature dependence for pH and ionic calcium compared with that collected at 20°C. This is in contrast to milk, which shows considerable temperature dependence for pH and ionic calcium. Further experiments revealed that the pH and Ca2+ concentration of permeates showed high temperature dependence above the temperature at which they were separated, but a much lower temperature dependence below that temperature. These findings suggest that dialysis and UF of milk at high temperature provide the best means yet for estimating the pH and ionic calcium of milk at that temperature.

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*For correspondence; e-mail: m.j.lewis@reading.ac.uk
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HM Farrell & TF Kumosinski 1988 Modelling of calcium-induced solubility profiles of casein for biotechnology: influence of primary structure and post-translational modification. Journal of Industrial Microbiology 3 6171


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N On-Nom , AS Grandison & MJ Lewis 2010 Measurement of ionic calcium, pH and soluble divalent cations in milk at high temperature. Journal of Dairy Science 93 515523

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A Tsioulpas , A. Koliandris , AS Grandison & MJ Lewis 2010 Effects of stabiliser addition and in-container sterilisation on selected properties of milk related to casein micelle stability. Food Chemistry 122 10271034

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Journal of Dairy Research
  • ISSN: 0022-0299
  • EISSN: 1469-7629
  • URL: /core/journals/journal-of-dairy-research
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