Physico-chemical characterization of phosphate-added skim milk

The addition of potassium phosphate (KH 2PO 4) to milk is a common practice in the dairy industry but the changes resulting from such addition have not been fully elucidated. Physico-chemical changes were evaluated after addition of KH 2PO 4 at concentrations from 0 to 160 m m with or without adjust...

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Bibliographic Details
Published in:International dairy journal 2007-12, Vol.17 (12), p.1375-1383
Main Authors: Gaucher, Isabelle, Piot, Michel, Beaucher, Eric, Gaucheron, Frédéric
Format: Article
Language:English
Subjects:
Agricultural sciences
Biological and medical sciences
Calcium
Calcium phosphate
calcium phosphates
casein
casein micelles
chemical concentration
Food industries
Fundamental and applied biological sciences. Psychology
Life Sciences
Milk
Milk and cheese industries. Ice creams
Phosphate
Physico-chemical characterization
physicochemical properties
potassium phosphates
protein aggregates
skim milk
solubility
water content
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Summary:The addition of potassium phosphate (KH 2PO 4) to milk is a common practice in the dairy industry but the changes resulting from such addition have not been fully elucidated. Physico-chemical changes were evaluated after addition of KH 2PO 4 at concentrations from 0 to 160 m m with or without adjustment of pH. At pH adjusted to 6.8, the addition of phosphate to milk-induced formation of insoluble calcium phosphate salt, decrease in lightness and solubilization of casein molecules. As a result of these biochemical changes, especially at high phosphate concentrations (about 120 m m and more), the formation of large aggregates occurred. At the same time, the amount of water combined with the modified casein strongly increased. When the pH was not adjusted, the same biochemical changes occurred but they were quantitatively lower. In this case, no destabilization of casein micelles occurred.
ISSN:0958-6946
1879-0143
DOI:10.1016/j.idairyj.2007.05.002