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Observations on the heat-induced salt balance changes in milk I. Effect of heating time between 4 and 90°C

Published online by Cambridge University Press:  01 June 2009

Yves Pouliot ,
Marcel Boulet  and
Paul Paquin
Yves Pouliot
Affiliation:
Groupe de Recherche STELA, Département de Sciences et Technologie des Aliments, Université Laval, Québec, CanadaG1K 7P4
Marcel Boulet
Affiliation:
Groupe de Recherche STELA, Département de Sciences et Technologie des Aliments, Université Laval, Québec, CanadaG1K 7P4
Paul Paquin
Affiliation:
Groupe de Recherche STELA, Département de Sciences et Technologie des Aliments, Université Laval, Québec, CanadaG1K 7P4
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Summary

Milk permeate was separated at various temperatures by means of a hollow fibre ultrafiltration unit coupled to a stainless steel heat exchanger. Milk samples conditioned at 4°C were heated to 20, 40, 60, 80, 85 or 90°C prior to ultrafiltration. Ca, P, Mg, Na, K and citrate concentrations were measured in the permeate samples. Ca and P contents of the permeate decreased as the temperature increased. The pH was measured after cooling the permeate to room temperature. Smaller losses of Mg and citrate were also observed with increase in temperature. Na and K levels were not affected. A two-step time-concentration relationship was apparent for the species under study. An initial sharp decrease in concentration occurred in the first minute of holding time and was followed by a slower reaction. The possible occurrence of a two-step mechanism in the heat-induced salt balance changes is discussed. Dicalcium phosphate precipitation is believed to be coupled with tricalcium citrate precipitation upon heating.

Type
Original Articles
Information
Journal of Dairy Research , Volume 56 , Issue 2 , May 1989 , pp. 185 - 192
Copyright
Copyright © Proprietors of Journal of Dairy Research 1989

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