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Information Journal Paper

Title

SELECTION OF THE MOST SUITABLE CALCIUM SALTS TO FORTIFY PASTEURIZED MILK

Pages

  73-82

Abstract

 Introduction: The object of this study was to fortify pasteurized MILK with CALCIUM salts in order to prepare a product with higher CALCIUM, lower RENNET COAGULATION TIME and higher CALCIUM to phosphate ratio.Materials and Methods: MILK was fortified at the concentration of 36mg/100ml using four CALCIUM salts. CALCIUM lactate, CALCIUM gluconate, CALCIUM lactate gluconate and triCALCIUM citrate. The pH values of the samples were slightly decreased, upon the addition of CALCIUM salts. However, restoration of pH of fortified MILK was accomplished by the addition of disodium hydrogen phosphate. Furthermore, tripotassium citrate and kappa Carrageenan were simultaneously used to prevent precipitation of CALCIUM.Results: The results revealed that, CALCIUM lactate gluconate had the highest CALCIUM content, lowest RCT value and the same organoleptic properties like regular pasteurized MILK.Additionally, CALCIUM lactate and CALCIUM gluconate in term of above characteristics were placed next to CALCIUM lactate gluconate in the respective order.Conclusion: FORTIFICATION of MILK with CALCIUM salts would cause an increase in CASEIN MICELLE size that results in higher CALCIUM to phosphate ratio which is considered ideal for retention of CALCIUM in the body.

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    APA: Copy

    YASINI, S., EHSANI, M., EZZATPANAH, H., & GIVIANRAD, M.H.. (2012). SELECTION OF THE MOST SUITABLE CALCIUM SALTS TO FORTIFY PASTEURIZED MILK. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 9(2 (34)), 73-82. SID. https://sid.ir/paper/143309/en

    Vancouver: Copy

    YASINI S., EHSANI M., EZZATPANAH H., GIVIANRAD M.H.. SELECTION OF THE MOST SUITABLE CALCIUM SALTS TO FORTIFY PASTEURIZED MILK. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2012;9(2 (34)):73-82. Available from: https://sid.ir/paper/143309/en

    IEEE: Copy

    S. YASINI, M. EHSANI, H. EZZATPANAH, and M.H. GIVIANRAD, “SELECTION OF THE MOST SUITABLE CALCIUM SALTS TO FORTIFY PASTEURIZED MILK,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 9, no. 2 (34), pp. 73–82, 2012, [Online]. Available: https://sid.ir/paper/143309/en

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