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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)
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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This list contains references from the content that can be linked to their source. For a full set of references and notes please see the PDF or HTML where available.

Y Ma & D Barbano 2003 Milk pH as a function of CO2 concentration, temperature, and pressure in a heat exchanger. Journal of Dairy Science 86 38223830

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

Y Pouliot , M Boulet & P Paquin 1989c Observations on the heat induced salt balance changes in milk. Journal of Dairy Research 56 193199

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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