The effect of calcium removal from skim milk by ion exchange on the properties of the ultrafiltration retentate.
Food Res Int
; 173(Pt 1): 113305, 2023 11.
Article
em En
| MEDLINE
| ID: mdl-37803619
ABSTRACT
New processes are needed to produce concentrated milk feedstocks with tailored calcium content, due to the direct link between calcium concentration and final product texture and functionality. Skim milk treatment with cation exchange resin 1% (w/v) or 2% (w/v) prior to ultrafiltration to a volumetric concentration factor (VCF) of 2.5 or 5 successfully decreased the calcium concentration by 20-30% and produced concentrates with solids content at â¼22-24 g 100 g-1 at a VCF of 5. Calcium reduction partially solubilized the casein micelles, increasing the concentration of soluble protein and individual caseins, leading to decreased turbidity but increased protein hydration and hydrophobicity. Decalcification (2% (w/v) resin treatment) reduced thermal stability, significantly decreasing the denaturation temperature of α-lactalbumin and ß-lactoglobulin in the milk by â¼3 °C and â¼1 °C respectively. Filtration was also altered, reducing permeation flux and the gel concentration and increased filtration time. When combined, calcium reduction and filtration altered functional properties including soluble calcium, soluble protein and sedimentable solids, with increased milk protein hydration also contributing to increased viscosity. This study provides a route to produce calcium-reduced milk concentrates with potential for use in retentate-based dairy products with tailored functionality.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Ultrafiltração
/
Cálcio
Limite:
Animals
Idioma:
En
Revista:
Food Res Int
Ano de publicação:
2023
Tipo de documento:
Article
País de afiliação:
Austrália