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Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stability

  • Published:2020-12 Issue: Volume:134 Page:110204
  • ISSN:0023-6438
  • Container-title:LWT
  • language:en
  • Short-container-title:LWT

Author:

Acosta N.B.,Sihufe G.A.,Meza B.E.ORCID,Marino F.,Costabel L.M.,Zorrilla S.E.,Olivares M.L.

Funder

Universidad Nacional del Litoral

Consejo Nacional de Investigaciones Científicas y Técnicas

Agencia Nacional de Promoción Científica y Tecnológica

Instituto Nacional de Tecnología Agropecuaria

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Stability of milk-derived calcium phosphate suspensions;Anema;Dairy Science & Technology,2009

2. Change of plasma volume, osmolality, and acid–base status in healthy calves after feeding of milk and water- and milk-based oral rehydration solution;Bachmann;Journal of Dairy Science,2012

3. Protein, casein, and micellar salts in milk: Current content and historical perspectives;Bijl;Journal of Dairy Sience,2013

4. Interactions between milk proteins and micronutrients;Considine,2014

5. The structure of the casein micelle of milk and its changes during processing;Dalgleish;Annual Review of Food Science and Technology,2012

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