Advanced SearchSearch Tips
Effect of Heat-Treat Methods on the Soluble Calcium Levels in the Commercial Milk Products
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effect of Heat-Treat Methods on the Soluble Calcium Levels in the Commercial Milk Products
Yoo, Sung-Ho; Kang, Seung-Bum; Park, Jin-Ho; Lee, Kyung-Sang; Kim, Jin-Man; Yoon, Sung-Sik;
  PDF(new window)
Milk is well known to be rich in some nutrients such as protein, calcium, phosphorus, and vitamins. In particular, absorption and bioavailability of calcium receive lots of attention because calcium is very little absorbed until it is changed to the ionized form in the intestine. In this study, concentration of the soluble calcium was determined in the commercial bovine milk products, which were processed by different heat-treatment methods for pasteurization. As for general constituents, lactose, fat, protein, and mineral were almost same in the liquid milk products by different processors. Ultrafiltration of the skimmed milk caused little change in the permeate as for lactose content but both fat and protein decreased. pH values ranges from 6.57-6.62 at room temperature and slightly increase after centrifugation, 10,000 g, 10 min. Rennet-coagulation activity was the lowest in the ultra high temperature (UHT-)milk compared to the low temperature long time (LTLT-) and high temperature short time (HTST-)milk products. Each bovine milk products contains 1056.5-1111.3 mg/kg of Ca. The content of sulfhydryl group was the lowest in raw milk compared to the commercial products tested. For the skimmed milks after ultrafiltration with a membrane (Mw cut-off, 3 Kd), soluble Ca in the raw milk was highest at 450.2 mg/kg, followed by LTLT-milk 336.4-345.1 mg/kg, HTST-milk 305.5-313.3 mg/kg, UHT-milk 370.3-380.2 mg/kg in the decreasing order. After secondary ultrafiltration with a membrane (Mw cut-off, 1 kD), total calcium in raw milk had a highest of 444.2 mg/kg, and those in the market milk products. As follow: UHT-milk, 371.3 to 378.2 mg/kg; LTLT-milk, 333.3 to 342.2 mg/kg; HTST-milk 301.9 to 311.2 mg/kg in a decreasing order.
bovine milk;heat-treat method;soluble calcium;sulfhydryl group;ultrafiltration (UF);
 Cited by
Inactivation of Escherichia coli, Saccharomyces cerevisiae, and Lactobacillus brevis in Low-fat Milk by Pulsed Electric Field Treatment: A Pilot-scale Study,;;;;;;

한국축산식품학회지, 2015. vol.35. 6, pp.800-806 crossref(new window)
Inactivation of Escherichia coli, Saccharomyces cerevisiae, and Lactobacillus brevis in Low-fat Milk by Pulsed Electric Field Treatment: A Pilot-scale Study, Korean Journal for Food Science of Animal Resources, 2015, 35, 6, 800  crossref(new windwow)
Physicochemical and sensory properties of milk supplemented with dispersible nanopowdered oyster shell during storage, Journal of Dairy Science, 2015, 98, 9, 5841  crossref(new windwow)
AOAC. (1995) Official Methods of Analysis (13th ed.) Gaithersburg, MD: Association of Official Analytical Chemists.

Burton, H. (1984) Reviews of progress of dairy science, The bacteriological, chemical, biochemical and physical changes that occur in milk at temperatures of 100-150. J. Dairy Res. 51, 341-363. crossref(new window)

Chai, B. S. (1988) Human nutritional science. Academy book, Seoul, Korea. pp.140-141.

Chon, J. W., Park, J. H., Lee, J. I., Song, K. Y., Kim, D. H., Kim, H. S., Hyeon, J. Y., and Seo, K. H. (2012) General composition of Mozzarella cheese made from concentrated milk derived by ultrafiltration. J. Korean Dairy Sci. Technol. 31, 907-913.

Ham, J. S., Shin, J. H., Noh, Y. B., Jeong, S. G., Han, G. S., Chae, H. S., Yoo, Y. M., Ahn, J. N., Lee, W. K., and Jo, C. (2008) Chemical and microbiological quality, capillary electrophoresis pattern, and rennet coagulation of UHT-treated and irradiated milk. Food Sci. Biotechnol. 17, 58-65.

Holt, C. and Jenness, R. (1984) Interrelationships of constituents and partition of salts in milk samples from eight species. Comp. Biochem. Physiol. 77, 275-282. crossref(new window)

In, Y. M. and Jung, J. K. (2001) Review on the change of physicochemical quality during heating of milk. J. Kor. Dairy Sci. Technol. 19, 13-21.

Jaddou, H. A. and Pavey, D. J. (1978) Manning. Chemical analysis of flavor vilatiles in heat treated milks. J. Dairy Res. 45, 391-403. crossref(new window)

Kim, G. Y., Kim, W. S., Kim, C. H., Nam, M. S., Oh, S. J., Moon, Y. I., Yoon, S. S., Lee, S. W., Lee, W. J., Jeon, W. M., and Ha, W. K. (2011) Milk Processing Technology. Yuhansa, Seoul, Korea. pp. 222-223.

Kim, S. H. (1993) Ca nutrition and osteoporosis in Korea. Kor. J. Nutr. 26, 203-212.

Klostermeyer, H. (1976) Veraenerungen des milcheiweisses beim erhitzen. Molk, Zeit. Welt Milch. 30, 818-823.

Lee, J. W., Hwang, Y. S., Hong, S. N., and Im, H. S. (1993) Effects of dietary calcium levels on blood pressure and calcium metabolism in normotensive female young adults with the hypertension family history. Kor. J. Nutr. 26, 728-742.

Lee, S. J. (1999) Effects of milks by various heat treatment. J. Seokang College 10, 311-320.

Lee, Y. S. and Kim, E. M. (2002) Effect of dietary Ca and Na levels on blood pressure and mineral metabolism in spontaneously hypertensive rats fed high fat diet. Kor. J. Nutr. 35, 840-847.

Lucey, J. A. (1995) Effect of heat treatment on the rennet coagulability of milk. In: Heat-induced changes in milk. Fox PF (ed). IDF Special Issue 9501, International Dairy Federation, Brussels, Belgium. pp. 171-187.

McMahon, D. J., Brown, R. J., Richardson, G. H., and Ernstrom, C. A. (1984) Effects of calcium phosphate, and bulk culture media on milk coagulation properties. J. Dairy Sci. 67, 930-938. crossref(new window)

Miguel, A., Josefina, B., and Manuela, J. (2004) Mineral contents and distribution between the soluble and the micellar phases in calcium-enriched UHT milks. J. Sci. Food Agri. 84, 1708-1714. crossref(new window)

Neville, M. C., Keller, R. P., Casey, C., and Allen, J. C. (1994) Calcium partitioning in human and bovine milk. J. Dairy Sci. 77, 1964-1975. crossref(new window)

On-Nom, N., Grandison, A. S., and Lewis, M. J. (2010) Measurement of ionic calcium, pH, and soluble divalent cations in milk at high temperature. J. Dairy Sci. 93, 515-523. crossref(new window)

Park, K. S. and Lee, K. A. (2002) A case study on the effect of Ca intake on depression and anxiety. Kor. J. Nutr. 35, 45-52.

Pouliot, Y., Boulet, M., and Paquin, P. (1989) Observations on the heat induced salt balance changes in milk. J. Dairy Sci. 56, 193-199.

Sandhu, M. (1973) The mineral and vitamin contents of milk as influenced by the method of processing. Parkistan. J. Food Sci. 25, 246-252.

Toro-Vazquez, J. F. and Regenstein, J. M. (1989) Physicochemical parameters of protein additives and their emulsifying properties. J. Food Sci. 54, 1177-1182. crossref(new window)

Woo, S. J. and Maeng, Y. S. (1998) Nutrition of Milk and Dairy Products. Hyo-Il, Seoul, Korea. pp. 161-164.