A PROCESS FOR MANUFACTURE OF CALCIUM ENRICHED BUFFALO MILK USING BUFFALO MILK AND SALTS OF CALCIUM

摘要

Buffalo rnilk was enriched with calcium salts i.e. calcium chloride, calcium lactate and gluconate. Optimum level of calcium was found to be 50 mg/100ml milk (500 ppm) on the basis of sensory evaluation and heat stability. The pH of maximum stability in buffalo milk coincided with natural pH. Addition to calcium salts caused a decrease in pH, which in turn lead to the destabilization of milk. On neutralization of milk to original pH with the addition of food grade base, the heat stability of the calcium-enriched milk was restored. Bioavailability (absorpotion/retention) of calcium from enriched milk was better as compared to non enriched milk. Higher calcium in the acqueous phase might lead to higher absorption of the added salts. The finished product had an acceptable flavour, body and texture.