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Title

Milk and dairy products

AuthorsFuente, Miguel Ángel de la CSIC ORCID ; Juárez, Manuela CSIC ORCID
KeywordsMilk
Fortification
Mineral distribution
Micelle
Fermented milk
Dairy products
Cheeses
Issue Date2015
PublisherJohn Wiley & Sons
CitationHandbook of Mineral Element in Foods (Chap.28): 645-668 (2015)
AbstractMilk and dairy products are excellent sources of mineral elements, mainly Ca, P, Mg, Na, K and Zn. The mineral elements are present in the form of inorganic ions and salts or are part of organic molecules, mainly proteins and fats. Distribution of the main elements in milk between the soluble and micellar phases contributes not only to milk's nutritional value but also to the stability of the colloidal dispersion. The balance between Ca and P salts can be affected by the varying features of the technical processes (pH, temperature, pressure, concentration) to which milk can be subjected. If processing is mild, the salt balance barely changes and can revert back to initial conditions. Applying harsher conditions usually brings about irreversible changes resulting in the formation of a new salt system that differs from the one intrinsic to milk. Research and development aimed at achieving milk products with higher levels of mineral elements, desirable from a nutritional standpoint, has produced milks and milk products that have been fortified with minerals and trace elements. Dairy products supply necessary major mineral elements and trace elements, making measurement particularly important. Available methods meet the requirements of both research and routine control procedures.
URIhttp://hdl.handle.net/10261/151851
DOI10.1002/9781118654316.ch28
Identifiersdoi: 10.1002/9781118654316.ch28
isbn: 9781118654361
Appears in Collections:(CIAL) Libros y partes de libros

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