Effects of quantity and source of calcium on the behavior of goat milk after heating and acidification
Mengyao Huang, Cunfang Wang, Ming Cheng, Xiaoning Zhang, Hua Jiang, Jianmin Wang
Abstract
This study investigated changes in the behavior of goat milk protein and physicochemical characteristics of high-pasteurized goat milk and goat milk yogurt during storage caused by calcium chloride and natural milk calcium addition and decalcification. Compared with the control group, the denaturation temperature of goat milk protein dropped in all the treated groups. The addition of both types of calcium accelerated the transition of goat milk protein from β-sheet to β-turn and random coil structure. But opposite results were found in the decalcification process. Compared with calcium chloride, natural milk calcium showed more positive influence on the stability of high-pasteurized milk during storage. The addition of both types of calcium improved significantly the water-holding capacity of yogurt during 7-day storage, and the natural milk calcium dramatically inhibited the post-acidification of yogurt. This study provides a theoretical basis for further study and the development of calcium-based functional goat milk products.