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Abstract
The objective of this work was to analyze the changes in the physicochemical and rheological characteristics of milk fortified with different calcium salts. Reconstituted milk samples using skim milk powder with different concentrations of calcium chloride and calcium lactate (0, 5 and 30 mmol kg−1) were obtained. Several physicochemical and rheometric techniques were used to analyze the effect of milk fortification. According to the results, all the [ver mas...]
dc.contributor.authorAcosta, Nadia Belen
dc.contributor.authorSihufe, Guillermo Adrián
dc.contributor.authorMeza, Bárbara Erica
dc.contributor.authorMarino, Fernanda
dc.contributor.authorCostabel, Luciana Maria
dc.contributor.authorZorrilla, Susana E.
dc.contributor.authorOlivares, María Laura
dc.dateinfo:eu-repo/date/embargoEnd/2021-09-28
dc.date.accessioned2020-09-28T11:50:36Z
dc.date.available2020-09-28T11:50:36Z
dc.date.issued2020-09
dc.identifier.issn0023-6438
dc.identifier.otherhttps://doi.org/10.1016/j.lwt.2020.110204
dc.identifier.urihttp://hdl.handle.net/20.500.12123/7974
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0023643820311932
dc.description.abstractThe objective of this work was to analyze the changes in the physicochemical and rheological characteristics of milk fortified with different calcium salts. Reconstituted milk samples using skim milk powder with different concentrations of calcium chloride and calcium lactate (0, 5 and 30 mmol kg−1) were obtained. Several physicochemical and rheometric techniques were used to analyze the effect of milk fortification. According to the results, all the applied techniques indicated that some of the added calcium migrates into the casein micelle forming colloidal calcium phosphate, and that the calcium added as lactate enters the micelles to a greater extent. A part of whey proteins would also be integrated into the micellar structure. An addition of 5 mmol kg−1 of calcium chloride and calcium lactate would be practically feasible, due to the mineral balance and the thermal stability that were not significantly affected at that concentration level. In conclusion, the results obtained with physicochemical techniques commonly used in literature are in agreement with those obtained in this study by rheometry, demonstrating that this simple and rapid technique allows inferring about the changes in mineral balance and effects on thermal stability when different salts are used for milk fortification.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevieres_AR
dc.rightsinfo:eu-repo/semantics/embargoedAccesses_AR
dc.sourceLWT - Food Science and Technology 134 : 110204 (December 2020)es_AR
dc.subjectLechees_AR
dc.subjectMilkeng
dc.subjectReologíaes_AR
dc.subjectRheologyeng
dc.subjectCalcioes_AR
dc.subjectCalciumeng
dc.subjectPropiedades Fisicoquímicases_AR
dc.subjectChemicophysical Propertieseng
dc.subjectTolerancia al Calores_AR
dc.subjectHeat Toleranceeng
dc.subject.otherHeat Stabilityeng
dc.titleMilk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stabilityes_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/acceptedVersiones_AR
dc.description.origenEEA Rafaelaes_AR
dc.description.filFil: Acosta, Nadia Belen. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentinaes_AR
dc.description.filFil: Sihufe, Guillermo Adrián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Desarrollo Tecnológico para la Industria Química; Argentinaes_AR
dc.description.filFil: Meza, Bárbara Erica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Desarrollo Tecnológico para la Industria Química; Argentinaes_AR
dc.description.filFil: Marino, Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Desarrollo Tecnológico para la Industria Química; Argentinaes_AR
dc.description.filFil: Costabel, Luciana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentinaes_AR
dc.description.filFil: Zorrilla, Susana E. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Desarrollo Tecnológico para la Industria Química; Argentinaes_AR
dc.description.filFil: Olivares, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Desarrollo Tecnológico para la Industria Química; Argentinaes_AR
dc.subtypecientifico


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