Heat-induced changes in milk salts: A review

Although milk salts are classified as micronutrients, they strongly affect the behaviour of proteins and physical stability dairy products. This review focuses on heat-induced changes in salts, with particular emphasis salt speciation, precipitation association proteins. In other liquids at neutral pH, heating results calcium phosphates. These precipitates may become stabilised by caseins casein-derived (SerP-containing) peptides, limited observable instability; absence stabilising protein, can lead to notable instability. Increasing temperature reduces solubility phosphate, but, perhaps more importantly, also accelerates precipitate formation. milk, reversible, but only slowly, if heat-treatment is moderate intensity. After treatment temperatures >90 °C and/or for >20 min reversal be incomplete. Heat-induced crucial retaining functionality during after milk.