Author:
DE LA FUENTE MIGUEL ANGEL,OLANO AGUSTÍN,CASAL VICENTE,JUÁREZ MANUELA
Abstract
Changes in the distribution of minerals in skim goats' milk
by high
pressure (400 MPa) and/or heat (85°C for 30 min) treatment have
been studied.
Heat treatment caused reduced solubility of the calcium, magnesium and
phosphorus, and this increased with the severity of heating. In contrast,
high
pressure released different levels of micellar elements into the soluble
phase without
causing appreciable changes in pH or ionic calcium concentration. The levels
of
soluble salts returned to their original values when the heated samples
were
subjected to high pressure. However, heating pressurized milk resulted
in
concentrations of soluble minerals that were lower than in control milks,
and close
to values found in heated milks. The salt balance in goats' milk was
less affected by
high pressure treatment at 75°C than was that of cows' milk. These
results are
discussed in relation to the effects of high pressure and heat treatment
on mineral
equilibrium and micellar structure.
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Cited by
37 articles.
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