The effect of free Ca 2+ on the heat stability and other characteristics of low-heat skim milk powder

Abstract

Low-heat skim milk powder (SMP), reconstituted to 25% total solids, was found to have poor heat stability. This could be improved by reducing the free Ca 2+ concentration to 1.14 m m, or lower, by the addition of either Amberlite IR-120 ion-exchange resin in its sodium form or tri-sodium citrate in skim milk prior to evaporation and spray drying. Reduction in Ca 2+ concentration was accompanied by increases in pH, particle size, and kinematic viscosity, and by a reduction in ζ-potential and changes in colour. In-container sterilisation of the reconstituted powder increased particle size, ζ-potential, kinematic viscosity and a* and b* values. However, Ca 2+ concentration, pH and whiteness decreased. This study elucidated the importance of Ca 2+ concentration and pH on heat stability of low-heat SMP, suggesting that Ca 2+ concentration and pH in bulk milk are useful indicators for ensuring that spray dried milk powder has good heat stability.