PMID: 11929283Apr 4, 2002Paper

Mineral balance in milk heated using microwave energy

Journal of Agricultural and Food Chemistry
Miguel Angel de la FuenteManuela Juárez

Abstract

Milk heated to 75 and 85 degrees C in a water bath or in a microwave oven was assayed for changes in salt partitioning after cooling to room temperature. To properly to assess differences and draw valid comparisons, the two heating methods used in the experiment were applied to samples for identical exposure times, and the samples were heated to attain the same final temperatures. Although the soluble Ca and P(i) contents were lower in the heated milk samples, no significant differences in salt partitioning were found between microwave and conventional heating. Ionic calcium levels in the milk samples pasteurized using microwave energy were very close to the levels in the samples heated in a conventional water bath (approximately 90% of the level in the untreated milk samples). The microwave heating-induced changes were completely reversed after storage at 20 degrees C for 24 h. The coagulation properties of the heated milk samples were also examined, and the coagulation time was longer and the curd formation rate slower in the microwave-heated milk than in the raw milk. Still, the experimental results demonstrated that microwave heating was no more detrimental to the milk than conventional heating and could thus be used for pa...Continue Reading

References

Jan 1, 1990·International Journal of Food Microbiology·J S Thompson, A Thompson
Jan 1, 1996·Zeitschrift Für Lebensmittel-Untersuchung Und -Forschung·M VillamielA Olano
Aug 1, 1996·Journal of Food Protection·Rosina Lopez-FandiñoAgustin Olano

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Citations

Dec 17, 2014·The Journal of Dairy Research·Mandeep Jeswan SinghMary Ann Augustin

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