Theoretical Calculation of the Micellar Calcium Phosphate Solubilization During Milk Acidification
2012
Mekmene, Omar | Guillemin, Herve | Perret, Bruno | Gaucheron, Frederic
Acidification is fundamental for the transformation of milk into different cheeses. During this step, the micellar calcium phosphate is progressively solubilized. The level of solubilisation depends on severalfactors like pH, casein concentrations, temperature, and additional calcium.This work describes the use of atheoretical model calculating ionic equilibria in milk as a function of different pH values between 6.7 and 2.0. The calculations takes into account the association constant between cations and anions, solubility of calciumphosphate, pH, ionic strength and total concentrations in cations (Ca, Mg, Na and K) and anions (Citrate, Cl and inorganic and organic phosphates). From these different parameters, the model calculates the concentrations of all ionic species and their repartition between micellar and aqueous phases of milk. The calculated concentrations are compared to experimental concentrations.As the pH decreased, the minerals present in the micellar phase were gradually displaced into the aqueous phase. The calculated concentrations of minerals were in a good agreement with the experimental ones determined from acidified milk.For each pH values, other parameters like distribution of other ions (Mg, Na, K, citrate, Cl), ionic strength, saturation in calcium phosphate are also calculate.This software constitutes an interesting tool to simulate the mineral balance during acidification and can be proposed as a very useful method before the preparation of various dairy formulations containing different concentrations of minerals and caseins.
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Эту запись предоставил National Institute for Agricultural Research