Effect of Salt Addition on the Micellar Composition of Milk Subjected to pH Reversible CO_2 Acidification

摘要

Response surface methodology was used to investi- gate the effect of salt supplementation on the micellar composition of reconstituted skim milk subjected to acidification by CO_2 pressure to pH 5.8, followed by depressurization under vacuum. Using a Doehlert de- sign, calcium and phosphate were added to skim milk in the range of 0 to 25 mmol/kg and 0 to 16 mmol/kg of milk, respectively, and the pH was adjusted to 6.65 ±0.02. After carbonation, the milk sample was de- pressurized, and the pH returned to its initial value without modification of the ionic strength.