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Experiments on the heat-induced salt balance changes in cow's milk

Published online by Cambridge University Press:  01 June 2009

Yves Pouliot ,
Marcel Boulet  and
Paul Paquin
Yves Pouliot
Affiliation:
Département de Sciences et Technologie des Aliments, Université Laval, Québec, Canada, G1K 7P4
Marcel Boulet
Affiliation:
Département de Sciences et Technologie des Aliments, Université Laval, Québec, Canada, G1K 7P4
Paul Paquin
Affiliation:
Département de Sciences et Technologie des Aliments, Université Laval, Québec, Canada, G1K 7P4
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Summary

The heat-induced changes in sait balance between the colloidal phase of milk and its serum were studied using an ultrafiltration technique. Milk permeate was isolated at the heating temperature by means of a hollow fibre ultrafiltration cartridge coupled with a stainless steel heat exchanger unit. The milk samples initially at 4 °C were heated to 20, 40, 60, 80 or 90 °C. Ca, P, Mg and citrate contents of the permeates were determined. The decreases in Ca and P were proportional to the increase in temperature. Smaller losses in Mg and citrate were observed. An initial sharp decrease in concentration occurred within the first seconds of holding time and was followed by a slower and smaller decrease. The possible occurrence of a two-stage mechanism for the heat-induced salt precipitation is discussed. The precipitation of dicalcium phosphate is believed to occur together with some tricalcium citrate precipitation.

Type
Original Articles
Information
Journal of Dairy Research , Volume 56 , Issue 3: Special Issue: Proceedings of the Hannah Research Institute Casein Conference , May 1989 , pp. 513 - 519
Copyright
Copyright © Proprietors of Journal of Dairy Research 1989

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References

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