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The Solubility of Calcium Phosphate in Fresh Milk

Research Laboratories, Bureau of Dairy Industry, United States Department of Agriculture

ABSTRACT

A calculation has been made of the calcium ion concentration of normal fresh milk. This calculation is based on recent experimental results bearing on the mutual effects of hydrogen, calcium, phosphate and citrate ions on one another.

A calculation of the ion product [Ca⁺⁺] x [HPO₄^–] in normal fresh milk gives a value less than that of the corresponding solubility product.

Experimental evidence as to the validity of the method of calculation is offered in the form of an experiment in which the precipitation of calcium phosphate was prevented by the presence of citrate.

It is concluded that the solubility of calcium phosphate in milk is affected by the amount of citrates present and that this effect is probably specific.