Calcium balance during direct acidification of milk for Mozzarella cheese production

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Standard

Calcium balance during direct acidification of milk for Mozzarella cheese production. / Thybo, Camilla D.; Lillevang, Søren K.; Skibsted, Leif H.; Ahrné, Lilia.

I: LWT, Bind 131, 109677, 2020.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Thybo, CD, Lillevang, SK, Skibsted, LH & Ahrné, L 2020, 'Calcium balance during direct acidification of milk for Mozzarella cheese production', LWT, bind 131, 109677. https://doi.org/10.1016/j.lwt.2020.109677

APA

Thybo, C. D., Lillevang, S. K., Skibsted, L. H., & Ahrné, L. (2020). Calcium balance during direct acidification of milk for Mozzarella cheese production. LWT, 131, [109677]. https://doi.org/10.1016/j.lwt.2020.109677

Vancouver

Thybo CD, Lillevang SK, Skibsted LH, Ahrné L. Calcium balance during direct acidification of milk for Mozzarella cheese production. LWT. 2020;131. 109677. https://doi.org/10.1016/j.lwt.2020.109677

Author

Thybo, Camilla D. ; Lillevang, Søren K. ; Skibsted, Leif H. ; Ahrné, Lilia. / Calcium balance during direct acidification of milk for Mozzarella cheese production. I: LWT. 2020 ; Bind 131.

Bibtex

@article{5faf78aaee01403da98f864bb453e82f,
title = "Calcium balance during direct acidification of milk for Mozzarella cheese production",
abstract = "Calcium is an important nutrient but also contributes to the texture, taste and functionality of most dairy products. The balance between micellar and free calcium in curd and serum phase during direct acidification of bovine milk was studied by changing organic acid type, pH and acidification temperature. Concentration of free calcium increased with decreasing pH and increasing temperature. Citric acid was more efficient than lactic acid at lowering free calcium concentration, while temperature effect was larger for acidification with lactic acid. These findings are rationalized by the stronger binding of calcium to citrate compared to lactate with an almost athermal binding for citrate and an endothermal binding for lactate. Curd yield decreased by decreasing pH as solubilization of colloidal calcium phosphate causes loss of minerals into the serum phase decreasing the concentration of both calcium and phosphate left in the curd, while acidification temperature had little effect on curd yield. These results are important to improve yield and tailor the properties and functionality of dairy products, such as for example Mozzarella cheese.",
keywords = "Citric acid, Free calcium, Lactic acid, Micellar calcium, Mozzarella cheese",
author = "Thybo, {Camilla D.} and Lillevang, {S{\o}ren K.} and Skibsted, {Leif H.} and Lilia Ahrn{\'e}",
year = "2020",
doi = "10.1016/j.lwt.2020.109677",
language = "English",
volume = "131",
journal = "Lebensmittel - Wissenschaft und Technologie",
issn = "0023-6438",
publisher = "Academic Press",

}

RIS

TY - JOUR

T1 - Calcium balance during direct acidification of milk for Mozzarella cheese production

AU - Thybo, Camilla D.

AU - Lillevang, Søren K.

AU - Skibsted, Leif H.

AU - Ahrné, Lilia

PY - 2020

Y1 - 2020

N2 - Calcium is an important nutrient but also contributes to the texture, taste and functionality of most dairy products. The balance between micellar and free calcium in curd and serum phase during direct acidification of bovine milk was studied by changing organic acid type, pH and acidification temperature. Concentration of free calcium increased with decreasing pH and increasing temperature. Citric acid was more efficient than lactic acid at lowering free calcium concentration, while temperature effect was larger for acidification with lactic acid. These findings are rationalized by the stronger binding of calcium to citrate compared to lactate with an almost athermal binding for citrate and an endothermal binding for lactate. Curd yield decreased by decreasing pH as solubilization of colloidal calcium phosphate causes loss of minerals into the serum phase decreasing the concentration of both calcium and phosphate left in the curd, while acidification temperature had little effect on curd yield. These results are important to improve yield and tailor the properties and functionality of dairy products, such as for example Mozzarella cheese.

AB - Calcium is an important nutrient but also contributes to the texture, taste and functionality of most dairy products. The balance between micellar and free calcium in curd and serum phase during direct acidification of bovine milk was studied by changing organic acid type, pH and acidification temperature. Concentration of free calcium increased with decreasing pH and increasing temperature. Citric acid was more efficient than lactic acid at lowering free calcium concentration, while temperature effect was larger for acidification with lactic acid. These findings are rationalized by the stronger binding of calcium to citrate compared to lactate with an almost athermal binding for citrate and an endothermal binding for lactate. Curd yield decreased by decreasing pH as solubilization of colloidal calcium phosphate causes loss of minerals into the serum phase decreasing the concentration of both calcium and phosphate left in the curd, while acidification temperature had little effect on curd yield. These results are important to improve yield and tailor the properties and functionality of dairy products, such as for example Mozzarella cheese.

KW - Citric acid

KW - Free calcium

KW - Lactic acid

KW - Micellar calcium

KW - Mozzarella cheese

U2 - 10.1016/j.lwt.2020.109677

DO - 10.1016/j.lwt.2020.109677

M3 - Journal article

AN - SCOPUS:85086805119

VL - 131

JO - Lebensmittel - Wissenschaft und Technologie

JF - Lebensmittel - Wissenschaft und Technologie

SN - 0023-6438

M1 - 109677

ER -

ID: 244279258