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The Utilization of the Mineral-Ion Exchange Principle in Stabilizing Evaporated Milk

Department of Dairy Technology, Ohio State University, Columbus

ABSTRACT

Prior to the classic works of Sommer and Hart (4, 5, 6) the problem of heat coagulation in evaporated milk was little understood. These workers demonstrated the importance of salt relationships in. the mechanism of the heat stability of this product and, supported by extensive investigations, presented the well-known "salt balance" theory of protein stability. This theory was based on an assumption that a delicate balance exists between calcium and magnesium ions, on the one hand, and citrates and phosphates on the other. An unbalanced system, one way or the other, would cause coagulation during sterilization. These investigators further demonstrated the importance of an optimum calcium-casein balance and suggested that the rest of the calcium was associated with citrates and phosphates. Their work, as well as commercial practice in recent years, has demonstrated that instability in evaporated milk almost invariably is due to an excess of calcium and magnesium.

The use of stabilizing salts has been a standard practice in evaporated milk manufacture for many years.

This article has been cited by other articles:

				C. W. Gehrke and E. F. Almy The Action of Mineral-Ion Exchange Resins on Certain Milk Constituents Science, November 25, 1949; 110(2865): 556 - 558. [PDF]