Journal of Dairy Science
Volume 91, Issue 11 , Pages 4164-4175 , November 2008

Effect of Calcium on the Physical Properties of Stirred Probiotic Yogurt

  • L. Ramasubramanian

      Affiliations

    • School of Land, Crop and Food Sciences, University of Queensland, Brisbane, 4072, Australia
    • ,
  • C. Restuccia

      Affiliations

    • Parmalat Australia, South Brisbane, 4101, Australia
    • ,
  • H.C. Deeth

      Affiliations

    • School of Land, Crop and Food Sciences, University of Queensland, Brisbane, 4072, Australia
    • Corresponding Author InformationCorresponding author.

Received 12 May 2008 ,Accepted 24 June 2008.

References 

  1. Augustin MA, Clarke PT. Effects of added salts on the heat stability of recombined concentrated milk. J. Dairy Res. 1990;57:213–226
  2. Canabady-Rochelle LS, Sanchez C, Mellema M, Bot A, Desobry S, Banon S. Influence of calcium salt supplementation on calcium equilibrium in skim milk during pH cycle. J. Dairy Sci. 2007;90:2155–2162
  3. Cheng LJ, Clarke PT, Augustin MA. Seasonal variation in yogurt properties. Aust. J. Dairy Technol. 2002;57:187–191
  4. Cooper PJ, Kipling N, Gordon JF. Observations on the occurrence of nodulation in stirred curd yogurt. XIX Int. Dairy Congr. 1974;1E:733–734
  5. Davis JG. Yogurt manufacture. Food Manuf. 1973;48:23–73
  6. Fiszman SM, Lluch MA, Salvador A. Effect of addition of gelatin on microstructure of acidic milk gels and yogurt and on their rheological properties. Int. Dairy J. 1999;9:895–901
  7. Fox PF, McSweeney PLH. Dairy Chemistry and Biochemistry. London, UK: Blackie Academic & Professional; 1998;
  8. Gaucheron F. The minerals of milk. Reprod. Nutr. Dev. 2005;45:473–483
  9. Geerts JP, Bekhof JJ, Scherjon JW. Determination of calcium ion activities in milk with an ion selective electrode. A linear relationship between the logarithm of time and the recovery of the calcium ion activity after heat treatment. Neth. Milk Dairy J. 1983;37:197–211
  10. Goddard SJ, Augustin MA. Formation of acid-heat-induced skim milk gels in the pH range 5.0–5.7: Effect of the addition of salts and calcium chelating agents. J. Dairy Res. 1995;62:491–500
  11. Hansen, P. M. T., and K. Fligner. 1995. Process for the manufacture of a calcium fortified yogurt with improved heat stability. US patent 5449523. Assignee: The Ohio State University Research Foundation, Columbus.
  12. Johnston DE, Murphy RJ. Effects of some calcium-chelating agents on the physical properties of acid-set milk gels. J. Dairy Res. 1992;59:197–208
  13. Keogh MK, Kelly PM, O’Keeffe AM, Phelan JA. Studies of milk composition and its relationship to some processing criteria. II. Seasonal variation in the mineral levels of milk. Int. J. Food Sci. Technol. 1982;6:13–27
  14. Lee WJ, Lucey JA. Impact of gelation conditions and structural breakdown on the physical and sensory properties of stirred yogurts. J. Dairy Sci. 2006;89:2374–2385
  15. Lin MJ, Lewis MJ, Grandison AS. Measurement of ionic calcium in milk. Int. J. Dairy Technol. 2006;59:192–199
  16. Lucey JA. Formation and physical properties of milk protein gels. J. Dairy Sci. 2002;85:281–294
  17. Lucey JA, Singh H. Formation and physical properties of acid milk gels: A review. Food Res. Int. 1998;30:529–542
  18. Martuinez CG, Becerra M, Chafer M, Albors A, Carot JM, Chiralt A. Influence of substituting milk powder for whey powder on yoghurt quality. Trends Food Sci. Technol. 2002;13:334–340
  19. Ozcan-Yilsay T, Lee WJ, Horne D, Lucey JA. Effect of trisodium citrate on rheological and physical properties and microstructure of yogurt. J. Dairy Sci. 2007;90:1644–1652
  20. Philippe M, Gaucheron F, Le Graet Y, Michel F, Garem A. Physicochemical characterization of calcium supplemented skim milk. Lait. 2003;83:45–59
  21. Ranjith HM, Lewis MJ, Maw D. Production of calcium-reduced milks using an ion-exchange resin. J. Dairy Res. 1999;66:139–144
  22. Remeuf F, Mohammed S, Sodini I, Tissier JP. Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yogurt. Int. Dairy J. 2003;13:773–782
  23. Robinson DK. Yogurt manufacture – Some considerations of quality. Dairy Ind. Int. 1981;46:31–3335
  24. Robinson DK. Yogurt types and manufacture. In:  Roginski H,  Fuquay JW,  Fox PF editor. Encyclopedia of Dairy Sciences. New York, NY: Academic Press; 2003;p. 1055–1058
  25. Simons JW, Kosters HA, Visschers RW, de Jongh HH. Role of calcium as trigger in thermal β-lactoglobulin aggregation. Arch. Biochem. Biophys. 2002;406:143–152
  26. Tamime AY, Deeth HC. Yogurt: Technology and biochemistry. J. Food Prot. 1980;43:939–977
  27. Tsioulpas A, Lewis MJ, Grandison AS. Effect of minerals on casein micelle stability of cows’ milk. J. Dairy Res. 2007;74:167–173
  28. Umeda T, Aoki T. Relation between micelle size and micellar calcium phosphate. Milchwissenschaft. 2002;57:131–133
  29. Vasbinder AJ, de Kruif CG. Casein-whey protein interactions in heated milk: The influence of pH. Int. Dairy J. 2003;13:669–677
  30. Walstra P, Jenness R. Dairy Chemistry and Physics. New York, NY: Wiley Intersciences; 1984;
  31. White JCD, Davies DT. The relation between the chemical composition of milk and the stability of the caseinate complex. J. Dairy Res. 1958;25:236–255

PII: S0022-0302(08)70963-9

doi: 10.3168/jds.2008-1354

Journal of Dairy Science
Volume 91, Issue 11 , Pages 4164-4175 , November 2008

Article Tools

* Image Usage & Resolution