Control of viscosity by addition of calcium chloride and glucono-δ-lactone to heat treated skim milk concentrates produced by reverse osmosis filtration

Research output: Contribution to journalJournal articlepeer-review

Standard

Control of viscosity by addition of calcium chloride and glucono-δ-lactone to heat treated skim milk concentrates produced by reverse osmosis filtration. / Christiansen, Morten Vormsborg; Skibsted, Leif Horsfelt; Ahrné, Lilia.

In: International Dairy Journal, Vol. 114, 104916, 2021.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Christiansen, MV, Skibsted, LH & Ahrné, L 2021, 'Control of viscosity by addition of calcium chloride and glucono-δ-lactone to heat treated skim milk concentrates produced by reverse osmosis filtration', International Dairy Journal, vol. 114, 104916. https://doi.org/10.1016/j.idairyj.2020.104916

APA

Christiansen, M. V., Skibsted, L. H., & Ahrné, L. (2021). Control of viscosity by addition of calcium chloride and glucono-δ-lactone to heat treated skim milk concentrates produced by reverse osmosis filtration. International Dairy Journal, 114, [104916]. https://doi.org/10.1016/j.idairyj.2020.104916

Vancouver

Christiansen MV, Skibsted LH, Ahrné L. Control of viscosity by addition of calcium chloride and glucono-δ-lactone to heat treated skim milk concentrates produced by reverse osmosis filtration. International Dairy Journal. 2021;114. 104916. https://doi.org/10.1016/j.idairyj.2020.104916

Author

Christiansen, Morten Vormsborg ; Skibsted, Leif Horsfelt ; Ahrné, Lilia. / Control of viscosity by addition of calcium chloride and glucono-δ-lactone to heat treated skim milk concentrates produced by reverse osmosis filtration. In: International Dairy Journal. 2021 ; Vol. 114.

Bibtex

@article{b63e187bd67a4d3c9f1a3a49aa9518da,
title = "Control of viscosity by addition of calcium chloride and glucono-δ-lactone to heat treated skim milk concentrates produced by reverse osmosis filtration",
abstract = "The viscosity of skim milk concentrates increases during storage as result of interactions between milk proteins, minerals and other solids. The present study demonstrates how these interactions can be controlled by addition of calcium or glucono-δ-lactone. Milk concentrates, produced from reverse osmosis with 28% total solids, were heat-treated at 75 or 110 °C for 18 s, followed by addition of CaCl2 (0, 25 or 50 mm) and glucono-δ-lactone (0 or 80 mm), before storage at 5 °C for 20 days. Addition of CaCl2, glucono-δ-lactone or their combination were found to reduce the viscosity build-up during storage, but the extension depends on the intensity of heat-treatment and pH of the concentrates. The more pronounced effects were observed for concentrates heat-treated at 110 °C, which were also the more viscous concentrates. An increase of colloidal calcium reduce the partial specific volume of casein micelles leading to a less viscous milk matrix.",
author = "Christiansen, {Morten Vormsborg} and Skibsted, {Leif Horsfelt} and Lilia Ahrn{\'e}",
year = "2021",
doi = "10.1016/j.idairyj.2020.104916",
language = "English",
volume = "114",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Control of viscosity by addition of calcium chloride and glucono-δ-lactone to heat treated skim milk concentrates produced by reverse osmosis filtration

AU - Christiansen, Morten Vormsborg

AU - Skibsted, Leif Horsfelt

AU - Ahrné, Lilia

PY - 2021

Y1 - 2021

N2 - The viscosity of skim milk concentrates increases during storage as result of interactions between milk proteins, minerals and other solids. The present study demonstrates how these interactions can be controlled by addition of calcium or glucono-δ-lactone. Milk concentrates, produced from reverse osmosis with 28% total solids, were heat-treated at 75 or 110 °C for 18 s, followed by addition of CaCl2 (0, 25 or 50 mm) and glucono-δ-lactone (0 or 80 mm), before storage at 5 °C for 20 days. Addition of CaCl2, glucono-δ-lactone or their combination were found to reduce the viscosity build-up during storage, but the extension depends on the intensity of heat-treatment and pH of the concentrates. The more pronounced effects were observed for concentrates heat-treated at 110 °C, which were also the more viscous concentrates. An increase of colloidal calcium reduce the partial specific volume of casein micelles leading to a less viscous milk matrix.

AB - The viscosity of skim milk concentrates increases during storage as result of interactions between milk proteins, minerals and other solids. The present study demonstrates how these interactions can be controlled by addition of calcium or glucono-δ-lactone. Milk concentrates, produced from reverse osmosis with 28% total solids, were heat-treated at 75 or 110 °C for 18 s, followed by addition of CaCl2 (0, 25 or 50 mm) and glucono-δ-lactone (0 or 80 mm), before storage at 5 °C for 20 days. Addition of CaCl2, glucono-δ-lactone or their combination were found to reduce the viscosity build-up during storage, but the extension depends on the intensity of heat-treatment and pH of the concentrates. The more pronounced effects were observed for concentrates heat-treated at 110 °C, which were also the more viscous concentrates. An increase of colloidal calcium reduce the partial specific volume of casein micelles leading to a less viscous milk matrix.

U2 - 10.1016/j.idairyj.2020.104916

DO - 10.1016/j.idairyj.2020.104916

M3 - Journal article

VL - 114

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

M1 - 104916

ER -

ID: 254472704