Influence of different calcium‐chelating salts on the colloidal structure of skimmed milk under simulated heat treatment conditions

Research objective was to study the influence of calcium‐chelating salts on colloidal properties of skimmed milk, which best meets the Brazilian regulation for UHT milk production. Citrate and different ortho‐ and polyphosphate sodium salts were added to milk at 5 concentrations (0.00 up to 0.20% w/w). Samples were heat‐treated (oil bath, 155°C, F 0 = 1.43 min), cooled down and analysed. The main changes were caused by tetrasodium diphosphate and sodium triphosphate at 0.15% and 0.20% w/w, as they increased the pH, sequestering capacity and altered the particle size distribution, showing that the impacts on the colloidal structure are influenced by the salt concentration.