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Studies on the Colloidal Proteins of Skimmilk. II. The Effect of Heat and Disodium Phosphate on the Composition of the Casein Complex¹

Department of Dairy Industry, University of California, Davis

ABSTRACT

The molar ratio of calcium to phosphorus in the so-called "colloidal calcium phosphate" of the casein complex was calculated to be approximately 1.5 in raw skimmilk. This ratio was reduced to 1.25 when 0.15% Na₂HPO₄ was added before heating to 88° C. for 15 minutes, indicating that some diphosphate was formed. The composition of the sedimented complex with respect to calcium, phosphorus, and nitrogen was practically constant regardless of particle size. The calcium in the serum phase was reduced to about one-third its original value by adding 0.15% Na₂HPO₄ before preheating skimmilk.

¹ The data are part of a thesis presented to the Graduate School of the University of California by the senior author in partial fulfillment of the requirements for the degree of Doctor of Philosophy, June, 1954.

² Present address: Eastern Utilization Research Branch, USDA, Washington, D. C.