Fortification of buttermilk with calcium, magnesium and whey proteins was written by Ziarno, Malgorzata;Zareba, Dorota;Piskorz, Jolanta. And the article was included in Zywnosc in 2009.COA of Formula: C6H20CaO11 This article mentions the following:
The preparation of buttermilk fortified with Ca and Mg salts and whey protein concentrate (WPC-68) was studied. Different amounts of Ca lactate or citrate, Mg gluconate or hydroaspartate, and WPC or their mixtures were added to milk samples. The impact on milk thermal stability during 15-s re-pasteurization at 74°C and resulting pH was determined Protein clots were formed after the milk thermal processing. When a mixture of Ca citrate, Mg hydroaspartate, and Mg gluconate was used, it was possible to fortify the milk at least to 72 mg% Ca and ∼30 mg% Mg. The addition of the 2 Mg salts did not coagulate the milk proteins during re-pasteurization and the active acidity was pH >6.52. Buttermilk was then produced under laboratory conditions from the milk fortified according to the above procedure with the additives mixed with milk before re-pasteurization (74°C/15 s). The buttermilk sensory and physicochem. properties deteriorated during 14-day refrigerated storage at 6°C. The largest changes were found in buttermilk samples fortified with Ca citrate, Mg gluconate, and WPC. The best fortified buttermilk was made with Ca salts, Mg hydroaspartate, and WPC. In the experiment, the researchers used many compounds, for example, Calcium 2-hydroxypropanoate pentahydrate (cas: 5743-47-5COA of Formula: C6H20CaO11).
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. Tertiary alcohols cannot be oxidized at all without breaking carbon-carbon bonds, whereas primary alcohols can be oxidized to aldehydes or further oxidized to carboxylic acids.COA of Formula: C6H20CaO11
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts