Influence of acidification and re-neutralization on mineral equilibria and physicochemical properties of model cheese feed.

Autor: Altay I; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads 227, 2800 Kongens Lyngby, Denmark., Nogueira Silva NF; Centro de Ciências da Natureza, Universidade Federal de Sao Carlos (UFSCar), 18245-000 Buri, São Paulo, Brazil., Sloth JJ; Research Group for Analytical Food Chemistry, National Food Institute, Technical University of Denmark, Henrik Dams Allé 201, 2800 Kongens Lyngby, Denmark., Mohammadifar MA; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads 227, 2800 Kongens Lyngby, Denmark. Electronic address: moamo@food.dtu.dk.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Jul 01; Vol. 445, pp. 138759. Date of Electronic Publication: 2024 Feb 15.
DOI: 10.1016/j.foodchem.2024.138759
Abstrakt: Cheese feed is used as spray-dryer feed in cheese powder production, where there is growing consumer demand to eliminate calcium-chelating salts (ES). To develop ES-free feed production processes, it is essential to investigate the relationship between pH, structural changes, and mineral solubilization. This study investigated the influence of acidification and pH re-neutralization on calcium equilibria and stability of ES-free model cheese feeds. The goal was to increase protein availability by solubilizing colloidal calcium phosphate (CCP) and to assess whether CCP solubilization is reversible upon re-neutralization. The extent of acidification (to pH 4.2 or pH 4.7) significantly affected the irreversibility of calcium solubilization upon re-neutralization. Moreover, re-neutralization treatment seemed to induce changes in protein-fat interactions. Feed viscosity was mainly influenced by the final pH, rather than the re-neutralization history. These results offer new insights into the complex interplay of pH, structural modifications, mineral solubilization, and stability in cheese feed production.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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