de La Fuente M A, Olano A, Requena T, Juárez M
Instituto del Frío (CSIC), Ciudad Universitaria s/n, Madrid, Spain.
J Food Prot. 1998 Jan;61(1):66-72. doi: 10.4315/0362-028x-61.1.66.
Cow's, ewe's, and goat's milk samples were treated with carbon dioxide gas until a pH of 6.1 was reached and stored at 4 degrees C to determine the resulting modifications in the mineral balance. The amounts of calcium and phosphorus dissolved during the acidification were similar in the three species. The acidification with CO2 produced the dissolution of phosphorus and magnesium in concentrations similar to those attained by acidification with lactic acid or hydrochloric acid. Still, the contents of soluble calcium and ionic calcium were higher with the CO2 treatment. The increase of ionic calcium due to the addition of CO2 could explain why milk subjected to such treatment is better suited for coagulation. Removal of added CO2 by shaking the milk for several hours at atmospheric pressure resulted in a higher concentration of ionic-calcium than was found in control milks to which no CO2 had been added. Thus the addition of CO2 improved milk's technological suitability for cheesemaking.
将牛奶、羊奶和山羊奶样品用二氧化碳气体处理，直至pH值达到6.1，然后在4摄氏度下储存，以确定矿物质平衡的变化情况。三种奶在酸化过程中溶解的钙和磷的量相似。用二氧化碳酸化产生的磷和镁的溶解浓度与用乳酸或盐酸酸化达到的浓度相似。然而，经二氧化碳处理后，可溶性钙和离子钙的含量更高。由于添加二氧化碳导致离子钙增加，这可以解释为什么经过这种处理的牛奶更适合凝结。在大气压下将牛奶摇晃数小时以去除添加的二氧化碳，结果发现离子钙的浓度高于未添加二氧化碳的对照牛奶。因此，添加二氧化碳提高了牛奶用于制作奶酪的工艺适用性。
