The impact of calcium fortification, delivered using different proportions of soluble (calcium chloride; CaCl₂) and insoluble (micronised calcium citrate; CaCit) calcium salts, on physicochemical and thermal stability properties of a model infant milk formula (IMF) was determined. The IMF was formulated with a whey protein fraction dominant in α-lactalbumin and fortified with calcium (1500 mg L⁻¹) using 70:30, 60:40, 50:50, 40:60 and 30:70 ratios of CaCit:CaCl₂. Increasing CaCl₂ levels decreased the net zeta-potential of IMFs from −41.0 to −22.1 mV and increased ionic calcium levels (1.44–6.99 mm). The apparent viscosity, especially at acidic pH (6.40), increased compared to the control with values ranging from 22.3 to 50.2 mPa s for ratios 70:30 and 30:70, respectively. In addition, mean particle size of the IMF increased, with values ranging from 2.19 to 43.4 μm. This study provides useful information in supporting next-generation fortification strategies of nutritional dairy-based products with calcium.

确定了使用不同比例的可溶性（氯化钙； CaCl ₂）和不溶性（微粉状柠檬酸钙； CaCit）钙盐传递的钙强化对模型婴儿奶粉（IMF）的理化性质和热稳定性的影响。IMF由占乳清蛋白占主导地位的乳清蛋白部分配制而成，并使用CaCit：CaCl的比例为70：30、60：40、50：50、40：60和30:70的钙强化（1500 mg L ^-1）₂。CaCl ₂含量的增加使IMF的净ζ电位从-41.0降低到-22.1 mV，并增加离子钙的含量（1.44-6.99 m m）。与对照相比，表观粘度，特别是在酸性pH（6.40）下，与比例相比增加，其比例分别为70:30和30:70，范围为22.3至50.2 mPa s。此外，IMF的平均粒径增加，范围从2.19到43.4μm。这项研究为支持含钙的营养乳制品的下一代强化策略提供了有用的信息。