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

Ipek Altay, Naaman Francisco Nogueira Silva, Jens J. Sloth, Mohammad Amin Mohammadifar*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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Abstract

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.
Original languageEnglish
Article number138759
JournalFood Chemistry
Volume445
Number of pages7
ISSN0308-8146
DOIs
Publication statusPublished - 2024

Keywords

  • Cheddar cheese
  • Zeta potential
  • Colloidal stability
  • Colloidal calcium phosphate

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