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Mineral balance in skim-milk and milk retentate: effect of physicochemical characteristics of the aqueous phase

Published online by Cambridge University Press:  01 June 2009

Gerard Brule  and
Jacques Fauquant
Gerard Brule
Affiliation:
Institut National de la Recherche Agronomique, Laboratoire de Recherches de Technologie Laitière, 65 rue de Saint Brieuc, 35042 Rennes Cedex, France
Jacques Fauquant
Affiliation:
Institut National de la Recherche Agronomique, Laboratoire de Recherches de Technologie Laitière, 65 rue de Saint Brieuc, 35042 Rennes Cedex, France
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Summary

The effect of physicochemical characteristics (pH, temperature, composition) of the aqueous phase on the mineral balance in milk and milk retentate has been studied. The ratio of colloidal Ca to total protein decreased with pH, but at any given pH the higher the protein concentration, the higher was the ratio of colloidal Ca to total protein. The solubilization of Ca during cooling and the decrease in soluble Ca during heating were approximately the same in retentates and in milk. Among the components of the aqueous phase, soluble Ca and citrate ions were related to the amount of colloidal Ca.

Type
Original Articles
Information
Journal of Dairy Research , Volume 48 , Issue 1 , February 1981 , pp. 91 - 97
Copyright
Copyright © Proprietors of Journal of Dairy Research 1981

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