Abstract
During heating, there are a lot of physical and chemical changes in milk components, which are mainly reflected in the changes of proteins. Calcium ions in milk react with proteins to precipitate or form gels, and the thermal stability of milk is affected by the type and content of calcium. In this study, different calcium-fortified milk systems were treated by rapid conventional heating (RCV) and microwave heating (MV) to evaluate the effects of forms and concentration of calcium in liquid milk on microwave absorption properties and thermal stability of milk. It was found that the concentration of calcium ions on microwave energy absorption is not a significant influence, while the forms affected the systems dramatically. The thermal stability of milk during MV is remarkably affected by the forms of calcium ions. When adding ionized calcium, the calcium-fortified milk systems had poor thermal stability and severe agglomeration of protein, while the addition of milk calcium had little effect and was almost free from protein coagulation. It could be speculated that the metal ions in the microwave field could create a strong vibration that could trigger protein agglomeration through the combination of the surrounding casein phosphorylates.
Highlights
Milk is one of the oldest natural beverages, which has a high nutritional value and is the best source of nutrition for new life
We investigated the effects of different forms and concentrations of calcium on the microwave absorption properties and the thermal stability of milk
The results showed that the effect of different forms and concentrations of calcium on the absorption of microwave energy was not significant, but the presence of ionic calcium had a relatively great influence
Summary
Milk is one of the oldest natural beverages, which has a high nutritional value and is the best source of nutrition for new life. Heating milk has always been a key process in the dairy industry. There are a lot of physical and chemical changes in milk components [1]. When heating to greater than 60 ◦C, it causes some significant changes such as whey protein denaturation, changes in casein micelles, reactions between denatured whey proteins and casein micelles, reactions between lactose and proteins, changes in milk globulin membrane proteins, conversion of soluble forms of calcium, magnesium, phosphInot.rJu. Ms,ola. The thermal stability of milk is affected by the type of calcium salt and the milk systempm[r2aog–te6ni]en.ssi,umch,apnhgoesspihnomruisl,kagnldobouthlienr membrane proteins, conversion elements to colloidal states, the of soluble forms reduction of pH, of calcium, and loss of Mvicitraomwinasvaenhdebaitoiancgtivise asutbysptaicnaclesf.aTsht ehtehaetrimngalmstaebthiloitdy othf matilwk oisrakfsfebctyedalbtyertnhaettiynpgecoyfcclaelcciuhmansgaelts in the amnidcrthoewmavilek esylesctetrmic[2fi–e6l]d. TThheechsahnagrpe offritchteioenx,tecronlalilseiloenct,rvoimbraagtnioetnic, efixetldru, sainodnu, nandedroththeearcteifofnecotfs betweethnetfhreqruoetnactyinmg omduolaetciuonle(sFMpr)oedleuccterosmhaegant,etsioc fpiealdrtsofo2f.4t5heGHmza,ttehreiaploslaimr mulotlaencueoleussrloytagteaisnevheeralt. Invtibhriastsiotunsddy,uwrineginhveaetsitniggacatendafhfeocwt thdeififnetreernatctfioornmofstahnedphcoosnpcheanttergartioounpss oofnctahlecsiuumrfacaeffoefccteadseitnhse absorpwtioitnhIptnhreothpciaeslrcstitiueumsdyain,owdnsethainendrvmetshatuligssatctaoebnditlrihtiobywuotefdmtioffieplkrreoantntedifnoaranmgagsllyoazmnededrcatohtnieocnedn[if7tfr,ea8rt]ie.onncsesofbceatwlcieuemn mafiflekcthedeattheed by rapiadbshoeraptticoonnpdruocpteiortnieasnadndmthicerromwaal vsteabhieliatytinogf mtoilkleaanrnd ahnoawlytzheed qthueadliitfyfeorefnccaelscibuemtw-feoerntimfieildk hmeialtkedis affectebdybryapthide hdeiafftecroenndt uhcetaiotinnagnmd emthicorodws.aTvhe ehereastiunlgtstocoleualrdnphroowvitdhee iqnufaolrimtyaotfiocnalcaibuomu-tfothrteificehdamngileks in milkisdauffreicntgedhbeyatthperodcifefsesrienngt haenadtinmgamy eatlhsoodpsr. oTvhiedreesaunltismcopuolrdtapnrtovthideeorineftoicraml abtaiosnisafboorutthteheexctheannsgievse applicaintiomnilokfdmuricinrgowheaavtepuroltcreas-shinigghantedmmpaeyraatlusorep(rUovHidTe)asnteirmilpizoarttiaonnt tihnetohreetfiucatul brea.sis for the extensive application of microwave ultra-high temperature (UHT) sterilization in the future
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