Bioavailability of calcium and physicochemical properties of calcium‐fortified buffalo milk

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Abstract
Buffalo milk was fortified with calcium at the rate of 50 mg calcium/100 ml milk using calcium chloride, calcium lactate and calcium gluconate, and the resulting decrease in pH was restored to its original value by adding disodium phosphate. The maximum heat stability of calcium‐fortified buffalo milk remained slightly lower than that of unfortified milk. Calcium gluconate‐fortified milk had the highest heat stability, bioavailability of calcium, partitioning of calcium in the dissolved state and viscosity, and the least curd tension compared to other fortified milk, without any adverse impact on sensory properties. The bioavailability of calcium and heat stability was lowest in the case of buffalo milk fortified with calcium chloride.