Influence of different calcium-chelating salts on the colloidal structure of skimmed milk under simulated heat treatment conditions

Abstract:

Research objective was to study the influence of calcium-chelating salts on colloidal properties of skimmed milk, which best meets the Brazilian regulation for UHT milk production. Citrate and different ortho- and polyphosphate sodium salts were added to milk at 5 concentrations (0.00 up to 0.20% w/w). Samples were heat-treated (oil bath, 155°C, F0 = 1.43 min), cooled down and analysed. The main changes were caused by tetrasodium diphosphate and sodium triphosphate at 0.15% and 0.20% w/w, as they increased the pH, sequestering capacity and altered the particle size distribution, showing that the impacts on the colloidal structure are influenced by the salt concentration.

Conclusion:

In view of the above results, it is possible to conclude that the major effects on the colloidal structure of skimmed milk were caused by the addition of tetrasodium diphosphate and sodium triphosphate at concentrations of 0.15 and 0.20% w/w, as they had the greatest ability to increase the pH, sequester Ca2+, and decrease the HCT along with an effect on the calcium balance at pH = 4.0 and also altering the PSD. The ζ-potential was the only parameter that did not show major changes with the addition of CCS and the application of heat. In future, the objective will be to study the influence of the mixture of these CCS and their synergistic effects on the colloidal structure of skimmed milk also under simulated heat treatment conditions, aiming at gaining new insights into stability and heat-induced aggregation, to support the further advancement of the UHT Brazilian milk industry.

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[135] Campos, N. C., N. S.; Dias, B. A. C.; Desidério, E. C. G.; Alves, N. M. G.; Perrone, I. T.; Wolfschoon-Pombo, A. F.; Stephani, R. Influence of different calcium-chelating salts on the colloidal structure of skimmed milk under simulated heat treatment conditionsInfluence of different calcium-chelating salts on the colloidal structure of skimmed milk under simulated heat treatment conditions, Vol 78, No 1 January-March 2025.