Chemistry Reference
In-Depth Information
fortification purposes in a range of food products. A number of biologically
active peptides are released during digestive breakdown of caseins and they
play a physiological role in newborn mammals (Kitts, 2006). Casein phos-
phopeptides (CPP) are resistant to further hydrolysis by mammalian digestive
enzymes and accumulate in the small intestine. CPP renders Ca
2+
in a rela-
tively soluble form for a potential enhanced bioavailability by paracellular
(passive) mechanisms. CPPs are produced commercially by a number of dairy
companies and used as a nutritional ingredient to enhance mineral absorption
as well as provide anticariogenic benefits (Reynolds, 1999; Tsuchita et al.,
2001).
9.9.
Concluding Remarks
Milk salts play a critical role in the formation and stability of casein micelles.
Milk salts influence many of the important functional properties of milk
products including gelation, protein stability, emulsification, foaming and
cheese texture. The concentration of milk salts can be varied by processing
conditions including acidification or the addition of metal chelators/seques-
trants. The nature and structure of CCP is still under debate. The manipula-
tion of the amount of insoluble Ca in cheese is the major focus of ongoing
studies related to controlling cheese performance. There is growing awareness
of the nutritional benefits of Ca and P, which has resulted in the fortification
of many dairy products like cheese with Ca.
References
Ali, A.E., Andrews, A.T., Cheeseman, G.C. 1980. Influence of storage of milk on casein
distribution between the micellar and soluble phases and its relationship to cheesemaking
parameters. J. Dairy Res. 47, 371-382.
Allen, L.A. 1931. The mineral constituents and citric acid content of milk. J. Dairy Res. 3, 1-52.
Ardeshirpour, L., Dann, P., Pollak, M., Wysolmerski, J., VanHouten, J. 2006. The calcium-
sensing receptor regulates PTHrP production and calcium transport in the lactating mam-
mary gland. Bone 38, 787-793.
Augustin, M.-A. 2000. Mineral salts and their effect on milk functionality. Aust. J. Dairy Technol.
55, 61-64.
Augustin, M.-A., Clarke, P.T. 1990. Effects of added salts on the heat stability of recombined
concentrated milk. J. Dairy Res. 57, 213-226.
Augustin, M.-A., Clarke, P.T. 1991. Calcium ion activities of cooled and aged reconstituted and
recombined milks. J. Dairy Res. 58, 219-229.
Banks, W., Clapperton, J.L., Girdler, A.K., Steele, W. 1984. Effect of inclusion of different forms
of dietary fatty acid on the yield and composition of cow's milk. J. Dairy Res., 51, 387-395.
