Influence of calcium-chelating salts on mineral-equilibria and techno-functional properties of buffalo milk

Key Points

• Buffalo milk's techno-functional properties are influenced by calcium-chelating salts, enhancing its utility in food products.
• Mineral equilibria changes significantly with calcium-chelating salts, as observed in compositional assessments across multiple samples.
• The study assessed the interaction of calcium-chelating salts with buffalo milk, revealing notable alterations in physical properties.
• Findings highlight how modifying mineral equilibria could improve processing efficiency and product quality under specific conditions.