Heat stability and thermal properties of calcium fortified milk

Abstract

The objective of the present study was to investigate the effect of calcium fortification on heat stability and thermal properties of toned milk (cow:buffalo 1:1). Four calcium salts – calcium chloride, calcium acetate, calcium hydroxide, and calcium citrate – were used for the fortification of milk. Upon the addition of calcium salts, there was a marked change in milk pH and acidity except when calcium citrate was added. Sensory scores were highest for calcium citrate fortified milk. The heat stability of calcium citrate fortified milk was higher in comparison to the control milk and other calcium fortified milks. Calcium fortified milk showed a negative test to 75% alcohol, except calcium chloride. Viscosity was higher in calcium fortified milk in comparison to the control. The glass transition temperatures decreased with the addition of calcium citrate; however, this difference was non-significant which indicated the suitability of calcium citrate for the preparation of calcium fortified milk.