Mineral contents and distribution between the soluble and the micellar phases in calcium-enriched UHT milks

Journal of the Science of Food and Agriculture

Volumn 84, Issue 13, 2004, Pages 1708-1714

  De La Fuente, Miguel Angel ^a   Belloque, Josefina ^b   Juárez, Manuela ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Calcium; Diphosphate; Fortifier; Magnesium; Phosphorus; UHT milk

Indexed keywords

EID: 4644220476     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1868     Document Type: Article

References (23)

1. Fligner K, Lindamood JB and Hansen PMT, Fortification of low-fat plain yoghurt with calcium gluconate. Cultured Dairy Prod J 23:5-9 (1988).
2. Martin JH and Zullo PA, Methods or increasing calcium in cottage cheese. Cultured Dairy Prod J 26:11-14 (1991).
3. Pirkul T, Temiz A and Erdem YK, Fortification of yoghurt with calcium salts and its effect on starter microorganisms and yoghurt quality. Int Dairy J 7:547-552 (1997).
4. Potjewijd R, Calcium fortification of milk. Food Market Technol 12:6 (1998).
5. Sorensen HH, The liquid milk market. Bull Int Dairy Fed 280:46-64 (1992).
6. Güamis B and Quevedo JM, Enriquecimiento en calcio de leche desnatada sometida a tratamiento UHT. Alimentaria 271:79-82 (1996).
7. Tateo F, Bononi M, Testolin G, Ybarra L and Fumagalli M, Esperienze sull'impiego dei lattati di calcio e magnesio per l'arricchimento. Ind Aliment 36:614-617 (1997).
8. Kaup SM, Aspects of mineral bioavailability in infant nutrition. Int Dairy J 8:435-441 (1998).
9. IDF (International Dairy Federation), Standard FIL-IDF 141C:2000. IDF, Brussels (2000).
10. Geerts JP, Bekhof JJ and 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 37:197-211 (1983).
11. De la Fuente MA and Juárez M, Rapid determination of calcium, magnesium, sodium and potassium in milk by flame atomic spectrometry after microwave oven digestion. Analyst 120:107-111 (1995).
12. 31P-NMR. J Dairy Res 67:529-539 (2000).
13. 31P-NMR. J Food Prot 64:850-855 (2001).
14. 31P-NMR. J Dairy Res 69:411-418 (2002).
15. 31P-nuclear magnetic resonance study of milk fractions. J Dairy Res 53:539-545 (1986).
16. European Union, Additional rules on the common organization of the market in milk and milk products for drinking milk. Council Regulation EC no 2597/97 of 18 December (1997).
17. Augustin MA and Clarke PT, Calcium ion activities of cooled and aged reconstituted and recombined milks. J Dairy Res 58:219-229 (1991).
18. De la Fuente MA, Juárez M and Olano A, Distribution of minerals between the soluble and colloidal phases in commercial UHT milks. Milchwissenschaft 56:194-198 (2001).
19. European Union, Food additives other than colours and sweeteners. European Parliament and Council Directive No 95/2/EC, 20 February (1995).
20. Molins RA, Phosphates in milk and dairy products, in Phosphates in Food. CRC Press, Boca Raton, pp 93-120 (1991).
21. Holt C and Muir DD, Inorganic constituents of milk: I Correlation of soluble calcium with citrate in bovine milk. J Dairy Res 46:433-439 (1979).
22. Abraham GE, and Grewal H, A total dietary program emphasizing magnesium instead of calcium: effect on the mineral density of calcareous bone in postmenopausal women on hormonal therapy. J Reprod Med 35:503-507 (1990).
23. Flynn A and Cashman K, Nutritional aspects of minerals in bovine and human milks, in Advances Dairy Chemistry, Vol. 3: Lactose, Water, Salts and Vitamins, Ed by Fox PF. Chapman & Hall, London, pp 257-302 (1997).