Impact of calcium salts addition on stability of milk used in cottage cheese production was written by Ziarno, Malgorzata;Semeniuk, Ewa;Kycia, Katarzyna. And the article was included in Zywnosc in 2004.Reference of 5743-47-5 This article mentions the following:
An effective way to increase Ca levels in cottage cheese is the addition of Ca salts to the pasteurized processed milk prior to its heat treatment (repasteurization). The impact of different Ca salts (Ca L-lactate pentahydrate, Ca lactogluconate dihydrate, Ca gluconate, CaCl2, Ca citrate tetrahydrate, CaCO3) added on the heat stability and some physicochem. properties of the processed milk used to manufacture cottage cheese was examined The water-soluble Ca salts (L-lactate, lactogluconate, gluconate, CaCl2) added to the milk increased its acidity. The Ca-fortified milk had decreased heat stability and milk proteins precipitated during milk repasteurization (74°C for 5 min). The highest quantity of a water-soluble Ca salt added that did not precipitate the proteins during repasteurization was the addition of 0.15% anhydrous CaCl2; with this addition the Ca content in the processed milk was increased by 55 mg%. An addnl. test for heat stability of milk proteins indicated that it was better to add 35 mg% Ca as CaCl2 or 20 mg% Ca as the other Ca salts. The addition of water-insoluble Ca salts (citrate, carbonate) allowed to increase the Ca levels in the processed milk without neg. effects of protein precipitation Addition of even 5% of these Ca salts caused no decrease in the protein heat stability and no coagulation during the milk repasteurization. Various Ca salt combinations added to the processed milk provided higher Ca levels compared with single Ca salts added. When 63 mg% Ca as citrate and 20 mg% Ca as lactate were added together, the Ca level rose by 83 mg%. The use of Ca salt mixtures did not precipitate the proteins. In the experiment, the researchers used many compounds, for example, Calcium 2-hydroxypropanoate pentahydrate (cas: 5743-47-5Reference of 5743-47-5).
Calcium 2-hydroxypropanoate pentahydrate (cas: 5743-47-5) belongs to alcohols. Alkyl halides are often synthesized from alcohols, in effect substituting a halogen atom for the hydroxyl group. Secondary alcohols are easily oxidized without breaking carbon-carbon bonds only as far as the ketone stage. No further oxidation is seen except under very stringent conditions.Reference of 5743-47-5
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Alcohols – Chemistry LibreTexts