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The Age Thickening of Sweetened Condensed Milk

IV. The Effect of Salts^*

Department of Dairy Industry, University of Wisconsin

ABSTRACT

The effect of salts on the stability of simple colloidal sols is quite well understood. However, due to the complicated nature of the colloidal system of milk, their effect on the stability of the milk colloids is not so well understood, but has been investigated by a number of workers.

Sommer (1) found that there is an optimum balance between the magnesium and calcium on one hand and the citrates and phosphates on the other hand in order to obtain the maximum heat stability of milk.

Sommer and Binney (2) have shown that magnesium or calcium ions will change alcohol negative milk to alcohol positive milk, while citrate or phosphate ions will change an alcohol positive milk to alcohol negative.

Sommer and Young (3) showed that with certain ice cream mixes the addition of sodium citrate or disodium phosphate before homogenization greatly increases the whipping ability and that additions of calcium lactate decrease the whipping ability.

^* Published with the permission of the Director of the Wisconsin Agricultural Experiment Station.